There's a new cookie butter on the scene and it's full of holiday flavour! Puree homemade or store-bought gingerbread cookies with icing sugar, coconut oil and warm spices like cinnamon to create the ultimate spread for toast, pancakes and everything in between.
5 min
PREP TIME
2 min
COOK TIME
90
CALORIES
7
INGREDIENTS
INGREDIENTS 24 SERVINGS
- 225 gram gingerbread cookies, about 8 (3 ½ -inch/9 cm long) cookies
- 1/2 cup (125 milliliter) icing sugar
- 1/2 cup (125 milliliter) coconut oil
- 1/4 cup (50 milliliter) water
- 2 teaspoon (10 milliliter) Pure Vanilla Extract
- 1/2 teaspoon (2 milliliter) Ground Cinnamon
- 1/4 teaspoon (1 milliliter) Ginger, Ground
Preparation
- 1 Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
- 2 Heat oil and water in small saucepan on low heat until oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.
- 3 Store Gingerbread Cookie Butter in a clean, tightly covered container or jar at room temperature up to 2 weeks. Stir if butter starts to separate.
- 4 Serve Gingerbread Cookie Butter with apple slices, cookies and pretzels or over brownies and ice cream. Use as a spread on toast, bagels, quick breads, muffins, hot waffles and pancakes. Or, use in place of peanut butter for sandwiches.
- 5 For a simple homemade gift, package Gingerbread Cookie Butter in small jars with festive labels or ribbon. Attach storage directions and usage ideas to gift tags, if desired.
