Gingerbread Cookie Butter


I had one of those “Why didn’t I think of that?” moments when I first laid eyes on this gingerbread cookie butter recipe. It’s such an easy delight that’s perfect for indulging and gifting, using just a handful of easy-to-find holiday ingredients. After all, gingerbread cookies abound this time of year, even dairy-free ones!

Gingerbread Cookie Butter

To help you whip up some gingerbread cookie butter that fits your free-from needs, I have some dairy-free gingerbread cookie suggestions:

Gingerbread Cookie ButterThis gingerbread cookie butter recipe with photo was shared with us by McCormick Kitchens, where it was created by one of their chefs.

Special Diet Notes: Gingerbread Cookie Butter

By ingredients, this recipe can be dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. The wild card here is the gingerbread cookies – see above for some recommendations.

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Gingerbread Cookie Butter
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Christmas cookies are always a popular gift but they’re not the only homemade option for the cookie lovers on your list. A small jar of spreadable Gingerbread Cookie Butter brings the taste of a classic holiday treat to unexpected places. Enjoy it on toast, pancakes and more!
Serves: 24 (1 tablespoon per serving)
  1. Pulse the cookies in a food processor until they resemble fine crumbs. Add the sugar and pulse until blended.
  2. Heat the oil and water in a small saucepan over low heat until the coconut oil is melted.
  3. Slowly add the oil mixture to the processor while pulsing, until thoroughly combined.
  4. Add the vanilla and spices and pulse until just blended.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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