Cookie Crumb Spread
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
0.5 cup
ingredients
- 59.14 ml nut butter (I used a no-sugar, no-fat added home-made mixed nut butter)
- 2.46 ml vanilla extract
- 59.14 ml non-dairy milk (I used coffe flavoured soy milk)
- 236.59 ml gingersnap cookie, crushed (or use speculoos)
directions
- In a food processor or blender combine nut butter, vanilla extract and non-dairy milk. Process until smooth.
- Stir in cookie crumbs by hand and refrigerate several hours or overnight. Serve at room temp or use in a recipe calling for cookie butter/biscoff spread.
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RECIPE SUBMITTED BY
Lalaloula
United States