Cookie Butter

Cookie Butter

Cookie Butter

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   10 Points
Cuisine
  • condiment
  • dip
  • spread
Comments
Ingredients
  • 15 whole graham crackers (about 8 oz)
  • 1/2 cup powdered sugar
  • 2 tbsp packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 3/4 cup vegetable oil
Instructions

Break up the crackers into rough pieces and place into food processor with the blade attachment.

Add the rest of the dry ingredients (not the oil) and process until finely ground.

If you have a spice grinder, add this mixture in batches to the grinder to get an even finer powder. Return to the food processor.

With the motor running, slowly add in the oil in a steady stream, stopping to scrape down the sides of the bowl.

Mix until smooth, about 1-2 minutes.

Transfer to jar or container with tight fitting lid and store as you would peanut butter. If mixture separates, just stir back together.

Will keep for about 1 month.

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