Cookie Crumb Spread

Name: Cookie Crumb Spread
Ingredients: 14 cup nut butter (I used a no-sugar, no-fat added home-made mixed nut butter); 12 teaspoon vanilla extract; 14 cup non-dairy milk (I used coffe flavoured soy milk); 1 cup gingersnap cookie, crushed (or use speculoos)

4 ingredients

4 steps

Ingredients

14 cup nut butter (I used a no-sugar, no-fat added home-made mixed nut butter)
12 teaspoon vanilla extract
14 cup non-dairy milk (I used coffe flavoured soy milk)
1 cup gingersnap cookie, crushed (or use speculoos)

Directions

1

In a food processor or blender combine nut butter, vanilla extract and non-dairy milk.
2

Process until smooth.
3

Stir in cookie crumbs by hand and refrigerate several hours or overnight.
4

Serve at room temp or use in a recipe calling for cookie butter/biscoff spread.