Who else is obsessed with all things cookie butter? I’ve always been a huge lover of the speculoos cookies. They have the perfect crunch along with having a great balance of sweet and spicy. What’s not to love?! When I realized that there was a butter with all of those same flavors. I WAS DONE. GAME OVER. GIVE ME ALL OF THE JARS. The flavors and spices involved just scream comfort and holidays to me! There just isn’t anything better!

The cookie butter that I used to know and love was far from paleo. Therefore, I set out to make a healthier version of this creamy spread, and I’m pretty sure…I accomplished just that. This turned out ridiculously delicious. Thankfully, Simple Mills makes a Cinnamon Cookie that has just the right texture for this task! Stay tuned, if you can’t find these cookies. I’m going to try to come up with a recipe that doesn’t involve this particular brand, as some of you may not be able to get your hands on them. Sad day!

Print Recipe

Cookie Butter (Dairy-free/Gluten-free)

Prep Time

2 minutes

Servings

cup

Ingredients

• 12 Simple Mills Cinnamon Cookies
• 2-4 Tbsp Maple syrup depending on desired sweetness
• 6 Tbsp Coconut oil melted
• 1/4 cup Cashews raw, unsalted - see recipe note for sub*
• 1/4 Tsp Ground cinnamon
• 1/8 Tsp Ground ginger
• 1/4 cup Water

Prep Time 2 minutes Servings cup Ingredients 12 Simple Mills Cinnamon Cookies 2-4 Tbsp Maple syrup depending on desired sweetness 6 Tbsp Coconut oil melted 1/4 cup Cashews raw, unsalted - see recipe note for sub* 1/4 Tsp Ground cinnamon 1/8 Tsp Ground ginger 1/4 cup Water

Instructions

1. In a blender or food processor, combine all ingredients and blend until smooth.
2. Pour into a storage container and let sit for a few minutes to set up. The cookie butter will thicken as the coconut oil cools and solidifies again.

Recipe Notes

If you do not have cashews, you can sub 2 TBSP more of coconut oil