Cookie butter is a delicious alternative to other spreads like jam or Nutella. It uses crushed cookies as a base which infuses this treat with plenty of flavor.
Cookie butter is a relatively new import to the United States, hailing originally from Belgium. Now you’ll find it on grocery store shelves and used in cafés and restaurants across the country. Some people like to eat it as a spread on toast, others use it as a pancake topping, and some like to spread cookie butter on cookies for an indulgent treat.
Instead of heading to your nearest grocery store to try out this popular spread, consider making it yourself. You can be in full control of the ingredients you use, skip the packaging waste, and also make a small batch to start in case you don’t end up liking it. Learn how to make a vegan homemade cookie butter spread with our recipe below.
Vegan Homemade Cookie Butter
When it comes to making homemade cookie butter, you can choose your favorite vegan cookies to use as a base. Traditionally, cookie butter is made using speculoos, which is a spiced shortcrust biscuit that is popular across Europe. To get a similar flavor, you can dry using vegan gingersnaps or vegan gingerbread.
- 8 oz. of your favorite vegan cookie
- 2 tbsp. organic coconut oil or margarine
- ½ tsp. cinnamon
- 1 tbsp. organic cane sugar
- Pinch of salt
- ¼ cup homemade oat milk
- Place the cookies in a food processor, and blitz until you have a fine crumb.
- Add the coconut oil, cinnamon, sugar, and salt to the mixture. Slowly pour the milk in and process until the desired consistency is reached.
- Transfer to a clean and airtight glass container and store it in the fridge to allow it to set before serving.
This homemade cookie butter should be used up within a month for the best taste.
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