Cookie Butter
Cookie Butter is a delicious spread filled with warm spices and flavor. It’s the perfect spread to add some cozy comfort to any baked good or warm breakfast!
Servings 24 tablespoons
Calories 69kcal
Equipment
- Food Processor/Blender
Ingredients
- 9 oz Biscoff Cookies or other crispy gingersnap cookies
- 1 tsp vanilla
- 2 tbsp coconut oil in its solid form
- 2 tbsp light brown sugar
- 10 tbsp boiling water
- ½ tsp cinnamon
Instructions
- Pulse 9 oz Biscoff Cookies in a food processor or blender until very fine crumbs are created.
- Add 1 tsp vanilla, 2 tbsp coconut oil, and 2 tbsp light brown sugar into the crumbs and about 5 tbsp of the boiling water.
- Blend the cookie butter together. At this point it will be pretty thick.
- Add the remaining 5 tbsp boiling water one tablespoon at a time, blending between each addition until your desired consistency is reached. Make the cookie butter a little thinner than you’d like it because it thickens as it cools. Serve and enjoy!
Video
Notes
Recipe copyright The Foreign Fork. For educational and personal use only.
- Biscoff Cookies: You can use Biscoff cookies, Speculoos or any other crispy gingersnap cookies. I have tried this with freshly baked or stale homemade cookies, but the texture is more mushy than I prefer.
- The cookie butter will thicken as it cools, so it’s a good idea to add 1 or 2 tablespoons more water than you think you need.
- I tried this recipe with some heavy cream but found it didn’t break the cookies down as well as the water did. It also had a more mild cinnamon flavor, as the cream distracted from the taste.
Nutrition
Serving: 1tablespoon | Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 38mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 0.002mg | Calcium: 3mg | Iron: 0.3mg