Homemade cookie butter is easy to make in just minutes. This thick and creamy cookie butter is every bit as good as Trader Joe’s!
Have you all jumped on the cookie butter wagon yet? If not, you are missing out!
Cookie butter was invented in the early 2000s Belgian reality show called The Inventors, or De Bedenkers. Els Scheppers was a contestant who had the idea for the cookie butter made with Specaloos (Biscoff) cookies. The makers of the cookies loved the idea and introduced cookie butter in Europe in 2009.
The craze in the US with Trader Joe’s version and has spread across the web in various incarnations…cookie butter is a spread with the consistency of nut butter but made from, and tasting fantastically like, cookies!
While there are tons of variations out there the cookie butter recipe I recently created and am sharing with you today can be altered to be totally nut free, dairy free, and gluten free, so it’s the perfect snack to make for those with allergies or food sensitivities!
Ingredients
- ginger snaps
- water
- sugar
- vanilla extract
- cinnamon
- milk
Step by step
- In a food processor or blender (affiliate link) (I use my Ninja) pulse the cookies until finely ground.
- Add 3 tbsp cold water and pulse again until blended.
- Allow to rest 10 minutes.
- Add sugar, vanilla, and cinnamon to cookie mixture and pulse to blend.
- Finally, add milk and blend until uniform.
Variations
- Dairy free – use almond or soy milk
- Gluten free – choose gluten free gingersnaps
- Nut free – use gingersnaps free of nuts and regular or soy milk
- Change the cookies! Try OREOs without the filling, peanut butter cookies, chocolate chip cookies, Thin Mints, the possibilities are endless!
FAQs
Keep in an airtight container at room temperature up to 5 days (if it lasts that long!) You can store in the fridge if desired but allow to come to room temperature to soften up when serving.
Spread it on toast, use it as a dip for fruits, warm it up and use it to top waffles or pancakes or even ice cream! And of course, many people just eat it by the spoonful on its own!
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Easy Cookie Butter Recipe {Gluten Free, Nut Free Option!}
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 12 1x
- Category: Dessert
- Method: none
- Cuisine: American
Description
Make your own cookie butter spread with this easy gluten and nut free recipe.
Ingredients
- 14 large ginger snaps, about 7 oz
- 3 tbsp cold water
- ¼ cup sugar
- ½ tsp vanilla extract
- pinch of cinnamon
- ¼ cup milk
Instructions
- In a food processor or blender (affiliate link) (I use my Ninja) pulse the cookies until finely ground.
- Add 3 tbsp cold water and pulse again until blended.
- Allow to rest 10 minutes.
- Add sugar, vanilla, and cinnamon to cookie mixture and pulse to blend.
- Finally, add almond milk and blend until uniform.
- Store in an airtight container in the refrigerator for up to one week.
Notes
Variations:
- Dairy free – use almond or soy milk
- Gluten free – choose gluten free gingersnaps
- Nut free – use gingersnaps free of nuts and regular or soy milk
- Change the cookies! Try OREOs without the filling, peanut butter cookies, chocolate chip cookies, the possibilities are endless!
Keywords: cookie butter, homemade cookie butter
Adapted from The Food Network
Melissa says
loved it!
★★★★★
Alison says
How is this nut free if it contains almond milk??
Melissa says
Sorry about that Alison, I forgot to add in the recipe that you can substitute the milk of your choice for a nut free option, it’s updated now! Almond was just what I had on hand at the time I was making this but soy or rice milk or even regular cow milk all work fine with the recipe!