How To Make Almond Butter

Confessions of a scatter-brained homemaker:

On Monday, I decided to try making a new variety of No-Bake Cookie Bites. I was out of Almond Butter, so I considered that it was probably as easy to make as Peanut Butter, which I make all the time. Heading to my computer to search for how to do it, I realized: I think I have done this before and maybe even already have a post written about it. So I searched my own website. Sure enough. I told us all how to make Almond Butter back in 2012.

This makes me wonder what else I’ve already taught us how to do that I don’t even remember. Maybe I’ve told us all how to save thousands of dollars or how to save hours of time. What else have I forgotten?!?

Well anyway. I am loving the No-Bake Cookie Bites so much that I will be actually using homemade Almond Butter more often, which will likely help me remember that I know how to make it. In case you also forgot that I have already taught us how to make this easy spread, I am re-posting the tutorial for us all here today. May we all remember and use these instructions often. May our brains be for us instead of against us. May we never forget when we walk into a room, what in the world we walked in to get.

Homemade Almond Butter

So here we go, loud and clear so that we don’t forget:

Here’s How to Make Almond Butter!

Step One: Pour 2 cups of almonds into a food processor. I have found that 2 cups of almonds creates one full cup of almond butter. I don’t recommend putting more than 2 cups of almonds into your food processor at one time. The process takes a while, and the more almonds you have, the longer it will take.

Step Two: Place lid on food processor and turn it on. Plugging it in is always a plus as well. This will be very loud at first, so warn your household.

Step Three: After processing almonds for two to three minutes, use a spoon to scrape down the sides of your food processor and shift around the almonds.

Step 4: Continue to process, but stop and scrape and stir almonds around from time to time to aid in the butter making process.

Step 5: You’re getting closer! Process, scrape, stir, and process some more. Continue until the almonds have become the almond butter you’ve always dreamed of. Because yes, we all do spend much of our time dreaming of perfect almond butter, do we not? (Not me, apparently, because I forgot the stuff existed.)

And there you go – lovely, smooth and creamy almond butter.

What other nut butters have you made? Did you remember that I’ve already told us all how to make this three years ago? I sure hope your brain works better than mine.

P.S. I order organic almonds from Braga Farms. They are a wonderful company to work with and offer high quality nuts. Almond Butter will stay fresh in the refrigerator for several weeks.

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Comments

  1. Sarah says

    Is it significantly cheaper to make your own almond butter? I’m assuming you use organic almonds. If so, would you mind sharing your source and the price you pay? That looks so very easy and I can’t bring myself to pay for organic almond butter, but I’d love to have some. We eat almond butter A LOT!

    BTW we have tried a good number of your recipes and have loved them all! Thanks so much for sharing.

    [Reply]

    Laura Reply:

    I wouldn’t say that it is significantly cheaper, but it does save a little bit. I do use organic almonds, which I buy in bulk through a great company, Braga Farm (http://heavenlyhomemakers.com/where-to-buy-organic-nuts-in-bulk). They also carry almond butter at a reasonable price.

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  2. Cari Walters says

    Do you know how long it will store for…..assuming you don’t eat it up in one bite!!! ;)

    [Reply]

    Laura Reply:

    This should last for several weeks in the fridge. I need to edit the post to include that info, huh!?

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    Cari Walters Reply:

    Thanks!! :)

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  3. says

    I checked out the cookie dough bites……will make these as soon as possible. I’m assuming these will freeze well. It would be great to have on hand in the freezer for some super quick and super healthy treats! Thanks for the post!

    [Reply]

    Laura Reply:

    Yes, these do freeze very well!

    [Reply]

    Cari Walters Reply:

    drop them in some coconut/vanilla ice cream for cookie dough ice cream……yum….makin myself hungry!!

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  4. says

    Hi. Thanks for the recipe! How long does the almond butter stay good? Also, can you share a good place to buy almonds in bulk at a reasonable price? Finally,what IS a reasonable cost for almonds per pound? Thanks!

    [Reply]

    Laura Reply:

    The almond butter should stay good in the fridge for several weeks. I get my almonds at a very reasonable price from Braga Farm (http://heavenlyhomemakers.com/where-to-buy-organic-nuts-in-bulk). They are organic, so more expensive than regular, but worth it! I buy them in bulk and get them for about $9/pound, which sounds like a lot, but there are a lot of almonds in one pound!

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  5. TaraK says

    Quick question. I have never heard of coconut flour. I have the rest of the ingredients. Can I use whole wheat or would that just be wrong?

    [Reply]

    Laura Reply:

    I don’t think wheat flour would work as well in this recipe, but I’ve never tried it so I can’t say for sure. :)

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  6. says

    For some reason, sometimes I have to add a bit of coconut oil to get the right consistency…but not every time. I can’t figure it out.

    [Reply]

    Laura Reply:

    Hmm, interesting that it doesn’t work the same way for you each time. Coconut oil sounds like a great thing to add though!

    [Reply]

    Stacy @Stacy Makes Cents Reply:

    Good grief – coconut oil would make dirt edible. LOL :-)

    [Reply]

  7. CeCe says

    Well,don’t I feel smart today!!!! I was just last night thinking I need to get some almonds and make almond butter. Never done it before, but had tried my 1st sample of Justin’s brand from local Natural Foods Warehouse last week; but since the price was outrageous found a YouTube video or 2 on it and been planning making it. Thanks for your pictures and instructions.

    [Reply]

  8. gayle says

    Laura, I soak my nuts and peel my almonds, then dehydrate. Would I make almond butter and not dehydrate, or after dehydration? Thanks much. I love your blog and your recipes.

    [Reply]

    Laura Reply:

    I’m not familiar with that process so I’m not sure. I’m thinking after dehydration.

    [Reply]

  9. Annie says

    I never thought it was this easy!!! Thanks for sharing. I will definitely venture into this sometime. Maybe when I read the cookie dough bites recipe!

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  10. says

    I would suggest storing your almonds in the fridge or freezer (instead of your pantry), so the oils don’t go rancid. A friend gave me some raw pecans from her tree, and they’ve stayed fresh in my freezer for almost two years.

    [Reply]

    Laura Reply:

    I asked the Braga Farm people about that when we toured their farm, and they said that the almonds would stay good in a pantry for up to a year. I was very surprised to hear that!

    [Reply]

  11. Stephanie says

    I’m trying this and my food processor is about to blow up I think! It’s definitely overheated…anyone else having this problem?

    [Reply]

    Laura Reply:

    Uh-oh! It does take a while for the almonds to become butter. I have a pretty high power food processor – I wonder if each processor does this a little differently. Hope I haven’t ruined your appliance!

    [Reply]

    Stephanie Reply:

    I finally got almond butter! I just had to let it rest for 10 minutes at a time. I only have a 7 cup processor so that’s probably why. Whew…I was sweating it there for a minute :-)

    [Reply]

  12. Rebekah says

    Would you please stop showing the picture of those cookie dough bites, I just sit here and look at them and drool. I really need to get some coconut flour. LOL!

    [Reply]

    Laura Reply:

    I know, it’s just mean, isn’t it!!? :)

    [Reply]

  13. says

    My daughter made these this afternoon and they are chilling in the fridge right now. Very yummy. Oops, (said I with a guilty smile on my face) how do I know that if they are just chilling? Well of course we needed to taste test them to make sure we did it right. I just bought coconut milk today and what a compliment to the cookie dough bites. We used peanut butter because it was already made. Reminds me of the edible playdough I used to make with my kids (used equal parts peanut butter, honey and powdered milk). I look forward to trying them with the almond butter next. Also, tempted by the ginger snap bites, Oooh LaLa! Thanks, Laura!

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  14. says

    I hate raw cookie dough but my kids love it so I will definitely have to give it a try – especially since we make all of our own ice cream now and the kids love cookie dough. Great idea.
    I had planned to purchase a country living grain mill but now I am investigating a GrainMaker mill which will also make nut butters. It sounds like that would be easier than killing my very cheap bought at an auction for $8 food processor! (there were other things in the rubbermaid tub)!

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  15. says

    Oh awesome! Can today be “thankful-Thursday” please? I was just figuring out what to do with the fact that my 2 year old is newly allergic to peanuts mildly. I don’t really want mild to turn into scary though so I was thinking of experimenting with other nut butters. This looks so easy. And to have it without any preservatives or anything, this is awesome!! So thank you. I’m very grateful!

    [Reply]

  16. Nia says

    My favorite nut butter to make at home is CASHEW butter. I tried a store bought brand and gagged from the taste, even though I love cashews. The cashew butter I make myself tastes much closer to the nut before it’s ground and 100% better than what I got in that jar from the store.

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  17. says

    These look delicious! I like how your pictures have a lot more chocolate chips than the original recipe pictures on facebook LOL I plan to do the same thing!

    [Reply]

  18. says

    Wow, I never knew how easy it is to make almond butter. I read through the comments and saw that you use roasted almonds. So I roasted mine. I don’t know if you want to add that in your post. Also, I’ve been trying a way to use my coconut flour and this is perfect. I will make those cookie bites this week!

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  19. says

    Thank you so much for the shout-out, Laura! I am so happy to hear you share my affinity for these little balls of raw cookie dough flavored yumminess! LOL! I am honored that you have shared this recipe with your readers. Thanks again! Many blessings, Kelly :)

    [Reply]

  20. Adrianne says

    Hi, Laura! I’ve made lots of almond butter and although I wasn’t here three years ago, I did know you had almond butter here. Anyway, I’ve made Almond, Peanut, Cashew (amazing!), Pecan, and Sunflower and then our food processor burned out so I can’t make anymore nut butters right now. Ah, well, this is how life goes . . .

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  21. HeidiC says

    I recently made sunflower seed butter for the first time and although the color isn’t so pretty, rather gray, it tastes great. Nice change from peanut butter.
    Thanks for all your ideas for healthy snacks!
    P.S. As another commenter mentioned, I too sometimes add a bit of coconut oil (and salt) to my nut butters to get a smoother consistency…

    [Reply]

  22. Mrs L says

    I see you don’t like living in the here after, either. When one gets to be a certain age they start living in the “here after”; it’s when you walk into a room then ask yourself, “what am I here after?”
    Love your nut butter recipes.

    [Reply]

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