Tahini Cookie Butter

Lunch is our favorite meal of the day because there are so many options for what you could eat! You can make something new, fresh, and creative, or eat leftovers from last night, or stick to a classic like a peanut butter and jelly sandwich. Lately, we have been experimenting with our lunches and so, inspired by the idea of putting a modern twist on a classic, we have created Tahini Cookie Butter!

Cookie butter is just what it sounds like, a spreadable paste made from cookies and combined with butter and sugar. It’s a tastier version to any nut butter, and you get pleasant hints of gingerbread through its layered flavors. It is commonly made with Belgian cinnamon-spiced cookies, but we’ve updated this classic with our Tahini Tea Cookies. Part of Cookie Butter’s awesomeness is how many ways you can enjoy this scrumptious spread. It is a great healthy snack that is perfect as a dip for apple slices; you can substitute it for peanut butter or almond butter, in fact you can spread it on almost anything ranging from pancakes to waffles to banana chips; and you can also use it in smoothies or milkshakes to add a nice thickness. Get your summer hygge on and invite some friends over for a fondue party using melted Tahini Cookie Butter instead of chocolate. The possibilities are endless with this kid-friendly snack.



Tahini Cookie Butter

1 box Sesame Tahini Tea Cookies
1 tablespoon packed dark brown sugar
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
Pinch salt
1/2 tablespoon honey (or molasses)
1 tablespoon melted butter
1/2 cup water


  1. Using a food processor or blender, crush the Tahini Tea Cookies until they become fine crumbs, as if you were going to make a cookie crust with them.
  2. Stop processing and add the brown sugar, cinnamon, nutmeg, vanilla, and salt. Blend together with cookies and then add the honey and butter. Mix until combined. The mixture will still be coase, but with each mix it will become creamier.
  3. If using a processor, add the water a little bit at a time with the processor running, until it has reached a creamy consistency. If using a blender, add a little water and then mix until incorporated, stopping the blender for each addition. You may not use all the water depending on the texture you want. You can grind fully for a very creamy texture, or leave it a little crunchy. Keep in mind that as the mixture sets it will become more firm.
  4. Pour into an airtight container or mason jar, using a rubber spatula to get any last bits.
  5. Store in the refrigerator. The cookie butter will become more firm as it chills.


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