You’re rolling your eyes.
Yes, cookie butter is so last year, I mean, I really did post about it last year.
But you see, it’s a rare thing that I visit one of my best friends in NYC.
And it’s a rare thing that I find someone else in my small circle that knows what cookie butter is. Or sends me a picture of it smeared on her plate during the dessert course at every holiday meal.
She just gets cookie butter like I do.
Now I realize Biscoff is much easier to find these days (I’ve seen it at Christmas Tree Shop, Walgreens and the supermarket), and you can get the Speculoos spread at Trader Joe’s, no problem. But homemade is always more special.
- 1 package almond windmill cookies (Biscoff cookies or the like will obviously do)
- 1/3 c melted and cooled coconut oil
- 2 T Turbinado sugar (feel free to use brown sugar or molasses too)
- 1/2 t pure vanilla extract
- 1/4 t cinnamon
- 1/3 c unsalted cashews
- 2 t vegetable oil
Put your cookies and cashews into a food processor and process until they are a powder and no chunks remain. Add coconut oil (I melted mine to measure it and then let it cool for a few minutes – you want it in its liquid form), sugar, cinnamon and vanilla. Continue to process until it starts to form a butter. You may need to stop and scrape down the sides a few times. Add vegetable oil by the teaspoon as needed to thin out the butter… I used 2 teaspoons but you may need more or less.
Note: You may need less coconut oil depending on the amount of cookies you use. You can add the oil gradually until the butter is the consistency desired.
As a rule, I store most homemade things in the fridge but know that the coconut oil will harden in there so you will want to remove the butter from the fridge about a half hour before using for ease of spreading.
Cookies + cashews…
Put it in a cute little jar and give as a gift, or do like me and put it in a small Rubbermaid container.
Enjoy with fruit, in recipes (google cookie butter – you will find a TON) or straight out of the jar!