Homemade Cookie Butter
Cookies blended into a rich, creamy butter – what’s not to love!
by weight cookies
for graham crackers I used about 20 of the 2inch by 6 inch sheets
optional: 1 teaspoon each of ground cinnamon and ginger
Break up cookies and place in a food processor or strong blender. Add brown sugar and spices, and blend until mixture resembles breadcrumbs. With the blender on low, slowly drizzle in the oil. Then drizzle in water until you reach a consistency that resembles peanut butter. Place in an airtight container and store in the fridge for up to a week.