So yeah – I’m the last living person to discover cookie butter. Which is odd because it is totally my thing. A sweet, butterscotch-y, non-chocolate-y dip/spread/treat? Where have I been?
Clearly NOT on Pinterest (where an infinity number of variations and ways to bake with this stuff lives), OR Trader Joe’s – who apparently has a cookie butter so addictive that there is often a 2-jar per person limit.
Okay – I get it – cookie butter is all the things…….
So I made some – and guess what? It is insanely easy, better than store bought (which is great because I’m also the only living person who is not a fan of Trader Joe’s), and vegan too!
There is seemingly nothing that doesn’t go well with cookie butter (seriously, GO to Pinterest and type it in – people are putting it on or baking it in everything), but the most popular way to eat it appears to be with a spoon, straight out of the jar.
I get it.
from Big Bake Theory
1 package Biscoff cookies (8.8 oz./250 g.)
1/4 c. light brown sugar
1/2 can (about 7 oz.) full fat coconut milk
2 T. vegetable shortening
2 t. lemon juice
1/2 t. cinnamon (optional; I omitted)
Using your food processor, grind cookies and sugar till fine crumbs form. Add the coconut milk and blend till smooth, occasionally scraping down the sides of the bowl (2-4 minutes).
Meanwhile, melt shortening and add it to the food processor along with the lemon juice and cinnamon, if using. Blend again till smooth and creamy.
Pour into an airtight jar or container and store in fridge.
This delicious recipe brought to you by Sheri Silver