Instant Dairy-Free Oreo Cookie Butter
Prep time
Total time
You don't need a Vitamix, but feel free to use this recipe to justify a purchase. Blame me. I'm tough. You'll never, ever regret the purchase. Use whatever mix of oil you want. All coconut oil was too overpowering, but the melt-in-your-mouth texture of coconut oil is awesome in this...so I went half coconut and half palm.
Author: Speedbump Kitchen
Serves: 36 "cookie" servings
Ingredients
- 1 14.3 oz. box Oreo cookies (see notes in post above for organic and gluten-free options)
- 2 tablespoons coconut oil
- 2 tablespoons palm oil shortening (Meg uses Spectrum Naturals)
Instructions
- Place all ingredients in a food processor or high-speed blender, and blend until smooth. It takes a several minutes. Just keep scraping the sides down, it will eventually happen, I promise.
- The mixture will be warm and soupy after blending, but will firm up when it comes back to room temperature. If you're anxious, it can be chilled briefly to speed up the process.
- Store in an airtight container at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/instant-dairy-free-oreo-cookie-butter-just-3-ingredients