Tis the season for all things gingerbread! Introducing Nui Ginger Something Cookie! Nui’s first ever holiday flavor!
Why Ginger Something?
NUI completed consumer testing, they tallied the votes and Gingerbread was the clear winner! They tested several recipes and the more they tested, the more they felt that the cookie was not quite Gingerbread, it was a mixture of Gingersnap and Gingerbread. A Nui team member jokingly said “it’s just Ginger Something” and they all looked at each other and said that was it…and from then on, they created Ginger Something – your new favorite keto and low carb holiday cookie!
Nutrition for 2 cookies (1 package):
- Net Carbs: 2g
- Protein: 6g
- Fat: 23g
The Nui Ginger Something cookies are non GMO, gluten-free, low glycemic, keto friendly, low carb and contain no added sugars. The cookies are sweetened naturally with Erythritol and Monk Fruit Extract which when when combined, taste just like sugar but without the sugary consequences.
Super soft and packed with the amazing, rich flavors of molasses, ginger, and cinnamon. They taste somewhat like a gingersnap cookie, however, they are more subtle and soft instead of crisp. This cookie delivery was just what I needed to get into the holiday spirit! Check out my Instagram stories, where I shared my initial thoughts on the Ginger Something Nui Cookie.
Now onto a fun recipe – Ginger Something Cookie Butter!
Rich, sweet, creamy, delicious with a hint of spice, this Ginger Something Cookie Butter recipe is insanely easy to make and will easily become a new holiday favorite! All it takes is a couple of basic ingredients, a food processor and within minutes you are left with a jar of delicious cookie butter.
This luscious spread, made using the Ginger Something cookie is a take on the classic Speculoos or Biscoff cookie butter. It’s the epitome of a sweet and simple treat! Every spoonful is jam-packed with quintessential holiday flavors. The texture is absolute perfection; creamy, velvety but still thick enough that it holds its shape when you draw little swirls in it. Just like pure frosting! As for its flavor, it’s exploding with the perfect balance of salty, sweet and gingerbread spiciness.
How do you eat cookie butter you ask? Well there’s no “wrong” way of eating it. You can use it as a spread for toast, on pancakes, drizzled on ice cream or my favorite way of eating it, with a spoon right out of the jar!
For the ultimate holiday treat, slather some of that creamy goodness on top one of the cookies! One word – Delicious! Enjoy the recipe!
- 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
- Pulse cookies into fine crumbs in a food processor.
- Add oil, sweetener, vanilla, cinnamon and salt.
- Blend until combined.
- With the machine running, slowly add the milk through the feed tube.
- Add just enough to achieve the consistency of peanut butter.
- 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.
This is a super-limited edition cookie and only a small batch is available. Get yours now before they are gone. While I love all of the Nui Cookie flavors, this seasonal one is my new favorite!