Cookie + butter + crumble. You can’t really go wrong when you put those words together in a recipe.
This recipe started out as my Paleo Shortbread Meltaways. A bit distracted, I had left the cookie dough in the saucepan of melted coconut oil until it began to brown and smell toasty. Instead of baking the cookies, I played around with this toasted cookie dough, adding a bit of milk to soften it and then chilling it in the fridge to create a cookie dough texture.
Uses for Paleo Cookie Butter Crumble
- Eat it plain!
- Sprinkle it over a baked sweet potato and top with a dusting of cinnamon for a beautiful and hearty dessert.
- Bake fruit of your choice for a crumble filling. After baking and cooking, top with the cookie butter crumble.
Coconut flour – My favorite grain free flour, coconut flour provides the base for the recipe. If you’ve ever toasted coconut flakes, you know how the process of toasting raises coconut to new heights. The same flavor phenomenon happens when coconut flour, moistened with a bit of coconut oil, is toasted. Coconut flour is available here or at health food stores.
Arrowroot flour – Another one of my favorite grain free flours, arrowroot flour adds a more delicate, crumbly texture to the cookie butter. You can substitute coconut flour for the arrowroot here, but the texture will not be quite the same. Arrowroot flour is available here or at health food stores.
Coconut sugar – Coconut sugar is a mineral-rich, unrefined sweetener made from dehydrated coconut sap. It is lower glycemic than many other sweeteners and has a wonderful maple flavor that works beautifully in this recipe. Coconut sugar is available here or at health food stores.
- First, make the superfine coconut sugar by blending the coconut sugar in a high-powered blender. See the note below for instructions. This ensures that the coconut sugar is not crunchy or gritty in the finished cookie butter.
- Melt the coconut oil in a saucepan over medium heat. Add the remaining ingredients except for the milk and stir well. Cook without stirring for a minute or so, until it begins to brown on the bottom. Then stir and allow to brown briefly again. It's ready when it smells sweet and toasted.
- Remove from heat and transfer to a bowl. Add the milk - enough to moisten the mixture into a dough-like consistency. Press into small clumps with your fingers, then place in the fridge until chilled.
- Eat as is, or sprinkle it on custards, pudding or fruit.