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Scrumptious Cookie Butter

Prep Time:

5 min

Cook Time:

5 min






From Shari's Kitchen

Submitted by:

Shari Criso RN, CNM, IBCLC

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 

- Pinch Salt


- 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.

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