An easy and healthy homemade Cookie Butter with just 3 ingredients! Use any leftover cookies, some almond butter and milk for this low fat cookie butter recipe that’s better than Biscoff and Speculoos spread; no sugar needed, and easily low carb too!
Ingredients
8ozSnickerdoodle Cookies, or Sugar Cookies, 224g, recommendation below
2TbspCreamy Almond Butter, 32g
⅓cupAlmond Milk, or Other, 80ml
Instructions
Break cookies into large pieces, and place in food processor or blender.
Add almond butter and process to form crumbs.
Pour in milk (a little at time) and process until you get the desired consistency.
Use less for crunchy, and add more for smooth.
Scrape down sides if necessary.
Notes
From feedback received: Add a bit of softened butter if the spread is not creamy enough. You might need this depending on what cookies you use.
Nutrition value is calculated using product recommended below.
Storage:
Room temperature: 5 days in an airtight container.