Sunday, January 5, 2014

Gluten Free Ginger Snap Cookie Butter

I have been wanting to try making Cookie Butter spread for some time. The Gluten filled versions of it have been popping up all over the place. I believe Trader Joe's might have been the first place I saw it,   but I have seen the Biscoff spread at Cost Plus as well.

With the Portland Preservation Society meet up in a few days  and a couple bags of cookies I figured it would be the perfect time to make this.

Ingredients:
2 bags Trader Joe's gluten free ginger snaps
4 tbsp Coconut oil
1/2 cup brown sugar
1/4 cup half & half (or you could use vegetable oil)
1 tbsp Vanilla extract
1 tsp cinnamon
1 tsp ginger


Place cookies & brown sugar in your food processor and blend until they are crumbs and well mixed.
Add in the coconut oil, half and half, vanilla extract, and spices.
Blend until it all comes together.
Put into jars and try not to eat it all! Keep it in the fridge but let it sit out for 30 minutes before using.

Mmmmmmmmmmm! 







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