Homemade, Gluten-Free Cookie Butter
I started reading about cookie butter a couple of months ago. I couldn’t even find it in my local grocery store at the beginning. Finally, I found out online what it was and started looking for a gluten-free alternative. All I could find was references to using peanut butter or almond butter as a replacement. But these recommendations also said that the recipe would taste “different.” I didn’t want “different.” So I researched what was in the national brand.
Now, I remember the windmill cookies that were sold by the piece in the past–I think it was in the 1980’s. I haven’t seen or heard about them for years. They were a crispy, spicy cookie which I liked then. I found the recipe for the cookie called Speculaas–and gave it a try. I posted this gluten-free recipe yesterday. So I was half way to my goal.
Today I’m posting how you can turn your tasty, spicy cookie into cookie butter. It’s easy and quick! Then tomorrow we will make one of many recipes using our gluten-free cookie butter. This is fun; not “different.”
- 2 cups Speculaas cookies (recipe posted July 27)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla
- ¼ cup coconut oil, melted and cooled
- 2 teaspoons vegetable oil
- Crush the cookies in a food processor until they are fine crumbs. Take your time, some people do not like a granular texture if the cookies are not ground fine enough.
- Add the sugar, vanilla, coconut oil and vegetable oil and process very thoroughly. If the mixture seems a little dry add a few drops of oil and process again. Repeat until mixture is the desired consistency. It should have the same texture as peanut butter.
- Pour cookie butter into an airtight container and store in refrigerator.