Gingerbread Cookie Butter
Prep time
Cook time
Total time
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!
Author: Chef Kevan Vetter
Serves: 24 (1 tablespoon per serving)
Ingredients
- 8 ounces dairy-free gingerbread or gingersnap cookies, about 8 (3½-inch long) cookies (see post above)
- ½ cup powdered confectioners' sugar
- ½ cup coconut oil
- ¼ cup water
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Pulse the cookies in a food processor until they resemble fine crumbs. Add the sugar and pulse until blended.
- Heat the oil and water in a small saucepan over low heat until the coconut oil is melted.
- Slowly add the oil mixture to the processor while pulsing, until thoroughly combined.
- Add the vanilla and spices and pulse until just blended.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gingerbread-cookie-butter