1 cup nut butter (peanut butter, almond butter, cashew butter, macadamia butter, sun butter…)

1/2 cup butter ( I used kerigold)

3 tbsp coconut flour

3 tbsp honey

1/4 tsp cinnamon or more

A dash of nutmeg (optional)

1/4 tsp sea salt or less (not course ground)

1/4 tsp pure vanilla

3 tbsp mini chips or more

1 cup nut butter (peanut butter, almond butter, cashew butter, macadamia butter, sun butter…) 1/2 cup butter ( I used kerigold) 3 tbsp coconut flour 3 tbsp honey 1/4 tsp cinnamon or more 1/4 tsp sea salt or less (not course ground) 1/4 tsp pure vanilla 3 tbsp mini chips or more

Brown the butter by heating it up in a sauce pot on low heat until it becomes golden brown. Take the butter off the burner right after it reaches this point to prevent burning. In a medium sized bowl add the melted browned butter, nut butter and coconut flour and stir. Next, add the honey, cinnamon, nutmeg, sea salt, and vanilla and stir. Cover the bowl and place it in the fridge for 1 hour. Take it out of the fridge and stir in the chocolate chips. If you add the chocolate chips before going in the fridge they will just settle to the bottom. Store the cookie dough butter in the fridge in a mason jar or an air tight container.