Gingerbread Peanut Butter

I should have never made this peanut butter.

I may need to go to meetings to stop the consumption of this salty snack.

Although I love peanut butter, my adoration is odd, due to the fact that two of the ingredients include two things that I sort of hate. I typically despise cloves. One strange winter as a teenager, my Dad was obsessed with making hams for awhile when I was a teenager (don’t ask me, ask him), and the hams were always speckled with cloves. Although I am an omnivore, I do not eat pork (and haven’t for over a year), but it was the cloves that tainted the plate.

Molasses, one of the other main ingredients to this winter snack, I can’t explain. I am not a fan of molasses cookies, or anything having to do with molasses, except gingerbread flavors. I can't even pretend to have an excuse.

Until now.

This peanut butter is, completely addictive. The kind of addictive that is destructive, especially in a healthy, but fattening snack. I was really worried I was going to despise it due to the cloves. You will be hard pressed to give me a nut butter I do not like, but I was weary of experimenting with cloves and molasses. I was having flashbacks of platefuls of spice riddled ham.

But I was wrong. So, so, wrong.

The warming spices compliment the ground clove. The deep, rich molasses, brings a smoky, slightly sweet flavor to this sticky peanut butter. Fresh peanut butter is just incredible. Mine came out warm straight out of the blender (those natural oils at work for you), and it was love at first bite. If you have never made fresh peanut butter, I implore you to try, it is actually super simple, and after the initial panic dissipates while you blend, you will see how much better it is from store bought.

Let’s be honest though, almost everything is better homemade if you do it right.

Gingerbread Peanut Butter |
Gingerbread Peanut Butter |

You are going to start off by dumping the peanuts in the blender. I use unsalted roasted, because I love to control the salt in my dishes. If you decide to use salted, just omit the salt in the recipe and adjust at the end if you need a little more. Make sure to check the bulk bins at your grocery store, the bulk peanuts are usually cheaper, and you can buy the exact measurements you require.

Pulse the peanuts together for about 10 seconds. Then add the coconut oil, vanilla extract, and molasses to the mixture. Blend together until the peanut butter starts to ball up, about 1.5 to 2 minutes (I think mine took like 1 minute 20 seconds or so. The times vary depending on your blender, it could be quicker, it could be longer. The photo on the left shows the beginning consistency. Once it balls up like on the right, add all the warming spices and the salt, and continue to blend around 1 or 1.5 minutes until the natural peanut oil separates, and turns creamy. (Photo on the right). 

Taste the nut butter, and see if you want to adjust the flavors at all, maybe you want a little bit more sweet, or maybe a bit more salty. This peanut butter is the perfect snacking companion with some in season apples, stuffed inside of a date, homemade Reese's cups, or maybe in an adventurous PB & J sandwich.

Gingerbread peanut butter |

Gingerbread Peanut Butter

Recipe by Allie Brendel

Gingerbread. Peanut Butter. Ugh, this is ridiculously delicious. I am ashamed to admit I went a little crazy on this jar of sticky, not too salty, not too sweet batch of creamy peanut butter. The iron from the molasses, and protein from the peanuts, make this a perfectly healthy treat!

Prep time: 5-10 minutes

Yield: Little over 1 cup

Calories per serving: 230

Fat per serving: 19


  • 2 cups Unsalted roasted peanuts
  • 1 tablespoon Black strap molasses
  • 1 teaspoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Cooking Directions

  1. Place 2 cups of roasted peanuts in food processor (blender will work, just may be harder/messier to scoop out.
  2. Blend peanuts for about 10-15 seconds, then add coconut oil, vanilla and molasses, and blend for about one and half to two minutes in the blender, until it starts to ball together (picture in blog post) it could take you less or more time depending on your blender.
  3. Add in spices and salt to peanut butter.
  4. Blend for additional one and a half minutes until oil separates and becomes creamy.
  5. Taste the mixture, and adjust according to taste (if you need more salt).
  6. Dip your spoon in, and try to control yourself!