Have you all jumped on the cookie butter wagon yet? It seems it all started with Trader Joe’s 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 and gluten free, so it’s the perfect snack to make for those with allergies or food sensitivities!
Ingredients
- 14 large ginger snaps, about 7 oz (I used Gluten Free from Tate’s Bake Shop, purchased at Bed, Bath, and Beyond)
- 3 tbsp cold water
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- pinch of cinnamon
- 1/4 cup almond milk (For a nut free version use soy milk or other milk of your choice)
Directions
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.
By the way, you may have noticed the addition of a little extra share button on the blog lately-the “Yum!” button. If you haven’t discovered Yummly.com yet, then you’re missing out! It’s an awesome recipe site that allows you save and discover tons of new recipes-you can see all of my recipes here on my Yummly page, and you can create your own and save all of your favorite recipes from around the web all in one easy to find place by clicking the “yum” button. Give it a try and let me know what you think!!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
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
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- pinch of cinnamon
- 1/4 cup almond 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.
Keywords: cookie butter, homemade cookie butter
Adapted from The Food Network
For another take on Cookie Butter, check out this 2 ingredient Thin Mint Cookie Butter Recipe from Down Home Inspiration!
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!