Cookie butter, also called speculoos spread (which is made specifically from finely ground Belgian speculoos spice cookies), looks like nut butter but tastes like gingerbread — and we can’t seem to get enough of it! You can make this cookie butter ahead of time and refrigerate it in an airtight container for up to two weeks.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | about 1 cup of cookie butter |
Ingredients
- 12 gingersnaps, roughly crushed
- 6 whole graham crackers, roughly crushed
- 5 shortbread cookies, roughly crushed
- 3 tablespoons cold water
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of ground cinnamon
- 1/2 cup coconut milk
Instructions
- Combine the gingersnaps, graham crackers and shortbread in a food processor until finely ground. Add the cold water and pulse until combined. Let sit 10 minutes.
- Add the sugar, vanilla and cinnamon to the cookie mixture. With the machine running, slowly drizzle in the coconut milk and blend until smooth.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 332 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 1 mg |
| Sodium | 286 mg |
Reviews
Ridiculously easy to make. And very yummy on toast or with pretzels.