Cookie Butter
A homemade European cookie butter, crafted from Belgian-style speculoos cookies, makes a delicious sweet spread for fruit, crackers, or toast.
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Instructions
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Start boiling 1 cup of water.
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Place 8 ounces of broken cookies into a food processor and process into fine crumbs.
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Add the 1 cup of boiling water to the crumbs; pulse to combine, scraping the bowl.
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Incorporate 1/4 cup coconut oil or butter, 2 tablespoons honey, 1/4 teaspoon cinnamon, and a pinch of salt with the mixture. Process until smooth, scraping bowl sides as necessary.
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Transfer the cookie butter to a lidded pint or two half-pint jars and chill for 1 to 2 hours before serving.
Nutritional Info (per serving)
Calories:
107 kcal
Carbohydrate:
12 g
Cholesterol:
5 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
4 g
Sodium:
54 mg
Sugar:
6 g
Fat:
7 g
Unsaturated Fat:
0 g