If you couldn’t already guess, I’m in a Harry Potter mood.
Well, I’m always in a Harry Potter mood, but especially now. Whenever fall rolls around and the holidays approach, all I want to do is curl up on the couch under a blanket and watch Harry Potter all day long. I’m also currently debating re-reading the books for the 18th time (I am not exaggerating), but that might be too much of a time commitment for me right now considering all of the other things I should be reading.
If you’re a Harry Potter fan, you already know what Butterbeer is. If you don’t know what Butterbeer is, it’s a magically delicious warm, golden, soothing drink served at the Three Broomsticks in the wizarding world of Harry Potter. Basically, the drink of my dreams.
There’s no exact description of Butterbeer’s taste, but J.K. Rowling has said that she imagines it to taste “a little bit like less-sickly butterscotch.”
Obviously, I don’t know what Butterbeer actually tastes like, but I know what I imagine it to be. I’ve had the “Butterbeer” at Harry Potter World in Universal Studios, and that is not Butterbeer. It’s cream soda. Don’t even get me started on how ridiculous that is.
I do have a really old blog post with my favorite recipe for what I imagine Butterbeer to truly taste like – warm, comforting, sweet, thick, and cozy. It should taste like gold. It should taste like fall. The pictures in that blog post are truly horrendous, but I don’t want to change them because I like seeing how much my blogging has evolved. Who knows – maybe someday I’ll update them. Anyways, I love that drink, and I used to make it all the time in high school when I religiously had Harry Potter marathons. That was back when coconut oil was a foreign concept to me. I still adore that recipe, but maybe I’ll do a new version soon. I’ll see if I get inspired.
A few months back, I felt very inspired to make Butterbeer cookies. It was getting close to graduation, I was getting nostalgic, and anything Harry Potter-related sounded very comforting to me. So I became determined to make a Butterbeer cookie. Meanwhile, my cousin told me she made some Butterbeer cookies herself using a ton of butter and sugar. Sounded like something I was born to Paleo-fy.
Obviously, I didn’t have anything to compare it to. I’m making up this flavor, but this is definitely what I imagine a Butterbeer cookie would taste like if it did exist. Well, now it does.
These cookies taste like fall. You know how pumpkin bread tastes like fall? It’s like that, but without the pumpkin. They have a buttery flavor because of the ghee, which really gives it that rich butterscotch-inspired undertone. If you don’t like ghee, I recommend replacing it with buttery flavor coconut oil. You could also use regular coconut oil, but it won’t give the cookies the same richness that the buttery flavor provides.
The spices meld together perfectly with the ghee and sugar to create something that’s truly magical. These are definitely rich, which makes them extra satisfying. They’re best warm out of the oven, in my opinion, but my roommates liked them even better the next day. The texture is probably my favorite part, though. They’re perfectly soft, chewy, and moist. There’s nothing more boring than a dry cookie. The icing on top just gives it that extra something! The cookie itself is so rich that the icing actually tones down the spices a tad, and they end up complementing each other perfectly. Plus, a cookie is always better with icing.
I hope one day J.K. Rowling tries these and gives me her nod of approval. Until then, I hope you make these and enjoy them as much as I do! They’re a paleo dream, and absolutely perfect for fall and the holiday season! Extra house points if you make these and eat them while watching or reading Harry Potter.
Paleo Butterbeer Cookies
Time: 30 minutes
Makes: About 12 large cookies
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 2 tbsp vanilla
- 1 egg
- 1/4 cup ghee
- 3/4 cup coconut sugar
- 1/4 cup organic maple syrup
- 1/2 cup creamed coconut
- 1.5 tbsp organic maple syrup
- 1 tsp vanilla
- Preheat your oven to 350*F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together all of the dry ingredients. Add in the rest of the ingredients, and mix everything together thoroughly.
- Roll the dough into balls and place them on the baking sheet. Press down on the baking sheet to form cookies. Put the cookies in the oven for 18-20 minutes, or until the edges start to brown.
- While the cookies are baking, make the icing. Stir all of the icing ingredients together in a bowl until they are mixed well.
- After the cookies are done, allow them to cool for 10-12 minutes. Spread some icing on top of each cookie, and enjoy!
What do you think Butterbeer tastes like?!
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