Indulge in the warm, spicy flavors of gingerbread with this vegan gingerbread cookie butter. Perfect for spreading on toast, drizzling over pancakes, or enjoying straight from the spoon.
Ingredients: 1 cup vegan gingerbread cookies, crushed. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. Pinch of salt.
Instructions: Crush gingerbread cookies and put them in a food processor with maple syrup, cinnamon, ginger, cloves, and salt. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a jar or other container that won't let air in. You can keep it in the fridge for up to two weeks.
Prep Time: 10 minutes
Cook Time: 0 minutes
Rossi Mobili
