Homemade Cookie Butter

Homemade Cookie Butter

Ingredients:

-1.5 cups gluten-free gingersnaps, crushed

-2 cups almonds or cashews toasted

 1 tsp cinnamon

-1 Tbls olive oil

-hefty pinch of sea salt

-1 tsp vanilla

-Liquid sweetener of choice, if desired. With the cookies, I didn’t think it needed much, so I added a little maple syrup

1.) After the nuts have cooled (about 10 minutes), start to process them in a food processor or the Vitamix. It will take about 10 minutes or so to get a creamy, nut buttery consistency, so try to be patient- it’s worth the wait.

2.) After you have a smooth consistency, add the cookie crumbles, oil, cinnamon, vanilla, salt and sweetener. Blend well.

3.) Transfer to a jar