Homemade Cookie Butter
Cookie butter is one of my favourite indulgences. If you haven't had it before, it's similar to peanut butter, only it's made out of cookies. I stopped buying it from the shops when I realized I could make it for 1/6th of the price by myself with ingredients I already have at home. Plus, its faster to make than it takes me to get to the store that carries it! I happen to have an excess of ginger oat cookies from the holidays. You can use any dry cookie or graham cracker. Just add a pinch of cinnamon and nutmeg if you'd like the popular leading brand cookie butter taste.
Total Time: 10 minutes
Yield: 15 servings
- 4 oz cookies (I used ginger oatmeal)
- 1/4 cup powdered sugar
- 1 Tbsp brown sugar
- 1/4 cup oil (vegetable, canola, or coconut)
- Break up the cookies and add to food processor along with powdered and brown sugars. Pulse until finely ground. Pour into a bowl.
- Working in little batches, return the ground cookie and sugar mixture to the food processor and pulse again to turn into fine powder (I did it four times).
- With the food processor running, slowly add the oil, stopping and scraping down the sides and mixing. It will take a minute or two to get to a nice creamy consistency.
- Serve with toast, bagels, waffles, pancakes, or drizzle on ice cream. It's very versatile!
I like to jar it up and give it as gifts. If sealed nicely, it will keep well at room temperature for a few weeks.
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