Paleo Cookie Butter Crumble
Prep time: 
Total time: 
Serves: About 1 cup of cookie butter crumbles
This recipe starts out as grain free cookie dough, which is briefly toasted to add an incredible layer of flavor. You'll likely find yourself munching on the crumble plain, but it makes an excellent topping for fruit, ice cream or custard. I even like to add some coconut milk and eat it like cereal!
  • 4 Tbs. coconut flour, available here
  • 2 Tbs. coconut oil
  • 1 Tbs. arrowroot flour, available here (for substitute, see note below)
  • 2 Tbs. superfine coconut sugar (see note below), coconut sugar is available here
  • ¼ tsp. cinnamon
  • Pinch of unrefined salt, available here
  • 2-3 Tbs. milk of choice
  1. 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.
  2. 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.
  3. 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.
  4. Eat as is, or sprinkle it on custards, pudding or fruit.
1. To make superfine coconut sugar, place ¾ - 1 cup of coconut sugar into a high powered blender. A Vitamix or Blentec works well, but I love using my Ninja Blender. Blend on high speed for about 2-3 minutes, until the sugar is finely ground and a bit powdery. It will not be as fine as powdered sugar, however. You can use the leftover sugar for sweetening beverages or desserts. 2. You can use tapioca flour in place of the arrowroot, if desired. If you cannot have either, you can use coconut flour, but the texture of the final product will be slightly different.
Recipe by Empowered Sustenance at