Move over Cookie Butter...it's Gingerbread Butter!
If Cookie Butter had a sweet, adorable, and jolly cousin, it would be none other than the tasty creation we call, Gingerbread Butter. This butter is wonderful on toast, crackers, as a dip for fruit or eaten by the spoonful right out of the jar. So go ahead, get addicted, everybody's doing it. Yes, I am peer pressuring you. I know you will thank me later. Find more recipes at groundedandsurrounded.com
Servings: 6 people
- 5 oz gingerbread cookies or gingersnaps Use gluten-free if needed
- 2 Tbsp light brown sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 2.5 Tbsp liquid coconut oil
- 1.5 Tbsp water
Pulverize gingerbread men (poor little guys) in food processor until the mixture is a fine crumb consistency. You should have about 1 1/8 cups crumbs.
Now add cinnamon and brown sugar and pulse until combined.
Finally, add in all the vanilla, 1 Tbsp liquid coconut oil and 1 Tbsp water and pulse into mixture. Add in the remaining coconut oil and water a little at a time until the mixture is a thick gooey consistency much like peanut butter. You may not need to add the whole measurement of water, but I use all the coconut oil to make it creamy.
You are now ready to indulge in this sweet gooey holiday goodness until your little heart is content or at least until it runs out ;)