About the Recipe
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.
-2 Cups Gingersnap Cookies, crushed
-1/4 Cup Milk or Heavy Cream
-2 Tablespoons Coconut Oil or Butter
-1/2 teaspoon Vanilla Extract
-1 Tablespoon Brown Sugar or Granulated Sugar (Optional)
-1/2 teaspoon Cinnamon (Optional)
-1/2 Cup Chocolate Chips (Optional)
1) Grind the cookies in a food processor until they are finely processed.
2) Add the sugar, vanilla, milk, coconut oil, cinnamon, and salt, and process for another 2 minutes.
3) Add a little more or less milk until you have reached the desired consistency.
4) Stir in chocolate chips, if desired.