Gingerbread Cookie Butter
Prep time
Total time
Recipe type: Dessert
Serves: 1 small jar
  • 6 Nui Ginger Something Cookies(substitute with gingersnap cookies)
  • 2 TBS melted coconut oil
  • 1 TBS sweetener(I used Swerve)
  • ½ tsp. vanilla extract
  • ½ tsp. cinnamon
  • ¼ tsp. sea salt
  • ¼ unsweetened cashew or almond milk
  1. Pulse cookies into fine crumbs in a food processor.
  2. Add oil, sweetener, vanilla, cinnamon and salt.
  3. Blend until combined.
  4. With the machine running, slowly add the milk through the feed tube.
  5. Add just enough to achieve the consistency of peanut butter.
  6. Transfer your gingerbread spread to an airtight container and store in the pantry for up to several weeks, or in the refrigerator for up to a month.
Recipe by Moore Ways to Wellness at