Cookie dough meets granola in this silky-smooth spread. Oats, nuts and seeds are combined with maple syrup, chocolate and a plant-based protein powder for a vegan-friendly butter that’s sweet enough for dessert and hearty enough to enjoy as a pre-workout snack. Add it to toast, açaí bowls, fruit, smoothies – the possibilities are endless. 
Granola Cookie Butter (Gluten-Free)
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 520 kcal
Ingredients
- 1/3 cup Bob’s Red Mill Gluten-Free Rolled Oats
- 2 Tbsp. Nutiva Organic Plant Protein Superfood Smoothie
- 1/4 cup pumpkin seeds
- 3/4 cup pecans
- 1/4 cup Organic Gemini TigerNut Flour
- 1/4 cup coconut flakes
- 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 2 Tbsp. Nutiva Organic MCT Oil from Coconut
- 1 Tbsp. pure maple syrup
- 1/2 tsp. vanilla extract
- 1/4 tsp. cinnamon
- 1/2 tsp. Redmond Real Salt Ancient Sea Salt
- 2 Tbsp. SunButter Organic Unsweetened Sunflower Butter
- 1 Tbsp. water
- 1 Hu Almond Butter + Puffed Quinoa Dark Chocolate Bar chopped up
Instructions
-
In blender, combine all ingredients except chocolate bar; blend until completely smooth. If mixture is too thick, add up to 3 tablespoons water.
-
Using a spoon, stir in chocolate.
Recipe Notes
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Nutrition Facts
Granola Cookie Butter (Gluten-Free)
Amount Per Serving
Calories 520
Calories from Fat 380
% Daily Value*
Fat 42.2g65%
Sodium 124mg5%
Carbohydrates 26.7g9%
Protein 13.9g28%
* Percent Daily Values are based on a 2000 calorie diet.