YIELD: ABOUT 2 CUPS
This cookie butter has taken over the nation from suppliers such as Trader Joe’s popularizing it to the extreme … but I’ve never found one in stores that is gluten-free! So, I had to make my own, and boy am I glad I did. Try this “butter” on top of cupcakes, more cookies, ice cream, or simply a spoon.
Directions
Place the cookies into a food processor and pulse until very crumbly.
Make sure the crumbles are finely chopped.
Add in the water, one tablespoon at a time, and pulse until well blended.
Drizzle in the coconut oil and let blend until very smooth, for about 5 minutes, scraping the sides as needed.
Transfer into a jar and store in refrigerator.
Keep for up to 2 weeks.
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Ingredients
24 Speculoos cookies
3 tablespoons water
½ cup coconut oil, melted
