Gingerbread Cookie Butter

1. 1

   In a small bowl, microwave the coconut oil until melted. Set aside.

2. 2

   Place gingerbread cookies and sugar in a food processor and blend until cookies become fine crumbs. With the food processor on, slowly add the oil and water. Scrape the sides and bottom of food processor and continue blending until very smooth.

3. 3

   Transfer cookie butter to a glass airtight container and refrigerate for at least 30 minutes. Allow cookie butter to come to room temperature before use.

* Per serving · 4 servings · Values may vary.

No additional tips available.