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Homemade Cookie Butter

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  • 12 Ginger Snaps
  • 6 whole graham crackers
  • 5 shortbread cookies
  • 3 tbsp. cold water
  • 1/4 c. sugar
  • 1/2 tsp. vanilla
  • pinch of cinnamon
  • 1/2 c. coconut milk


  1. Roughly crush the gingersnaps, graham crackers, and shortbread cookies in food processor and pulse until finely ground. Add 3 tablespoons of cold water and pulse until well combined, then let sit for 10 minutes.
  2. add 1/4 c. sugar, the vanilla extract, and a pinch of cinnamon. While the processor is still running slowly drizzle in the coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.