Paleo Cookie Butter

Delicious gluten-free, dairy-free cookie butter--yum!

For the printable recipe PDF click here.

The first time I had Biscoff speculoos cookies was on an airplane. I can't remember where I was coming from or where I was headed, but I vividly remember falling in love with the crunchy, subtly spicy, cookie deliciousness.

When Biscoff spread first came on the scene, I couldn't get enough of the stuff. A creamy, spreadable version of the cookies? Um, yes.

As I moved toward a paleo lifestyle, however, cookie butter slid solidly into culinary off-roading status. Grains? Check. Gluten? Check. Soy? Check. Refined sugars? Check.

I wanted to see if we could do better.

Paleo grahams to the rescue! Our "graham" cracker recipe always reminded me a little of speculoos cookies, so that seemed a great place to start. I whirred them up in the food processor with a little extra coconut oil, maple syrup, and cinnamon. The texture wasn't quite coming together, so I streamed in a little water, and presto!

It might seem weird that water would make the mixture creamier, but the starches in the cookies actually swell as they absorb the water, which sort of makes the whole mixture bind together better in creamy harmony.

The monsters like to use this yummy, indulgent treat as a dip for carrots, though I feel like apple slices would be a much more mainstream approach.

Here's what you'll need:

• 8 oz Paleo “Graham” Crackers

• 3 T maple syrup

• 1 T coconut oil

• ½ tsp cinnamon

• ⅓ cup water

Here's what you'll do:

1. Place the graham crackers, maple syrup, coconut oil, and cinnamon in the food processor and pulse a few times to break up the crackers. Then turn the processor on and process until a shaggy mass forms, scraping down the sides and bottom as needed. The mixture should be very well-processed, but greasy and blobby.

2. With the processor on, slowly stream in the water until the mixture becomes creamy and homogenous. You may not need all the water. Store in an airtight container. I keep mine in the fridge and just let it warm up a few minutes before using.

For the printable recipe PDF click here.