Ingredients

The following ingredients have 1 Servings
  • 1 cup of roughly chopped gingersnap cookies
  • 3/4 cup of roughly chopped vanilla wafers
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tsp agave nectar
  • 1 tbsp canola oil
  • 1/4 cup water (approx.)

Instruction

  • In the bowl of a food processor, process gingersnaps and vanilla wafers until cookies are in ultra fine crumbs. Add brown sugar, cinnamon, vanilla extract, agave nectar, and canola oil and process until all ingredients are evenly combined.
  • Add water, 1 tbsp at a time, until cookie butter is at your preferred consistency. Once there, refrigerate cookie butter. Cookie butter will become less sticky once refrigerated but will still be spreadable.