Small jar of apple cinnamon walnut butter sitting on a plate with a knife and cinnamon sticks

Apple Cinnamon Walnut Butter

If you love peanut butter and almond butter, you have to try walnut butter! This homemade walnut butter recipe requires just a few ingredients and a food processor or high speed blender. Dried apples and a generous sprinkle of cinnamon make every bite taste like fall! The recipe is gluten free, paleo, vegan, and full of heart-healthy fats. 
Course Snack
Cuisine American
Keyword walnut butter
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 servings
Author Nora (A Clean Bake)


  • 2 cups walnuts (whole, raw, unsalted)
  • 1/2 cup dried apples packed, no sugar added
  • Up to 1/2 - 3/4 cup unflavored oil preferably liquid at room temperature; i.e. not coconut oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  • In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and apples 5-6 times to chop, then process for a few minutes until a sort of flour forms, then a lump of what looks like dough.
  • With the machine running, slowly drizzle 1/2 cup of oil into the machine, which will loosen up the butter and allow it to continue to puree until almost smooth. You may not need the full half cup. Some readers have found that only a few Tablespoons of oil loosens up the butter to their desired consistency. If, on the other hand, it does not smooth out to your liking with 1/2 cup of oil, add up to another 1/4 cup (so, 3/4 c. total). Scrape down the sides a few times to make sure everything is well incorporated and evenly pureed.
  • Add the cinnamon and salt, and process for another 30 seconds or so to combine. Taste, and adjust salt and cinnamon to your preference.
  • Use immediately or store in an airtight container at room temperature for up to 2 weeks.


Optional steps:
  •  Toast the walnuts prior to using
  • Increase the amount of apples in the butter to bump up the apple flavor (this will make it chunkier, and less nut butter-y)
  • Replace the cinnamon with pumpkin pie spice
You can, of course, replace the walnuts with any nut or seed of choice.
If you don't eat nut butter at quite the breakneck pace that I do, feel free to freeze half of this in an airtight container until you're ready to eat it, in order to keep it a little fresher. Simply defrost to room temperature when you're ready to finish it.
Yield: About 1.5 - 2 cups.
Serving size = 2 tablespoons