There's a new cookie butter on the scene and it's full of holiday flavor! Puree homemade or store-bought gingerbread cookies with confectioners' sugar, coconut oil and warm spices like cinnamon to create the ultimate spread for toast, pancakes and everything in between.
5m
PREP TIME
2m
COOK TIME
90
CALORIES
7
INGREDIENTS
There's a new cookie butter on the scene and it's full of holiday flavor! Puree homemade or store-bought gingerbread cookies with confectioners' sugar, coconut oil and warm spices like cinnamon to create the ultimate spread for toast, pancakes and everything in between.
5m
PREP TIME
2m
COOK TIME
90
CALORIES
7
INGREDIENTS
Ingredients 24 Servings
- 8 ounces gingerbread cookies, about 8 (3 1/2-inch long) cookies
- 1/2 cup confectioners' sugar
- 1/2 cup coconut oil
- 1/4 cup water
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/4 teaspoon McCormick® Ground Ginger
INSTRUCTIONS
- 1 Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
- 2 Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.
NUTRITION INFORMATION
(per Serving)
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