Gluten-Free Cookie Butter
A few weeks ago, something incredible happened. The first Trader Joe’s opened in Winter Park. It was an absolute zoo opening weekend, but we were some of the crazies that decided to brave the crowds and check it out.
I have been to Trader Joe’s before in Massachusetts and near my parents in Miami, but it is so thrilling (especially being gluten-free) to have one just five minutes from our house! Trader Joe’s makes SO MANY gluten-free products. And the most beautiful thing about their GF products is that, not only are they delicious, the prices aren’t jacked up compared to their “regular” counterparts. But I digress.
We walked into the new Trader Joe’s and the first thing I saw was a wall of cookie butter jars. My jaw dropped. Cookie butter!? What a genius idea.
Unfortunately, there was not a gluten-free version. To add insult to injury, all of my friends kept raving about this incredible spread and I was jealous. So so jealous. I even took a whiff of it from the jar and it smelled sinful. Since I couldn’t taste it for myself, I knew I had to rec
So I bring to you, my copycat version of Trader Joe’s cookie butter, but made to be wonderfully gluten-free.
It’s the perfect consistence for scooping spoonfuls out of the jar, or spreading on your favorite cookies, breads and treats.
I can’t completely account to whether the taste is spot on, as I haven’t actually tried the Trader Joe’s version. And it’s also not as thick as the Trader Joe’s version. I’ve tried this recipe a few times and you can adjust the thickness with the amount of water you add.
But I can promise you that this cookie butter smells pretty similar and tastes absolutely divine.
So far, I’ve enjoyed this cookie butter:
- with a spoon
- spread on ginger snap cookies
- spread on toast
- with a spoon
- warmed up and drizzled over vanilla bean ice cream
- spread on gluten-free s’mores
- as a dip for gluten-free pretzels
- spread on a toasted gluten-free English muffin
- with a spoon
I plan on trying to make cookies soon with cookie butter swirled inside, but for now, my favorite way to eat this is with a nice, big spoon.
Once you’re done making your cookie butter you can enjoy it and leave it at room temperature. Or you can pop it in the refrigerator if you want it slightly chilled. It will also thicken up a bit in the fridge, too.
I’ve tried making this cookie butter with two different brands of gluten-free ginger snaps: Trader Joe’s and Mi-Del.
Trader Joe’s ginger snaps were a lot more gingery and spicy. They also had a crunchier texture, comparing cookie-to-cookie.
Mi-Del’s had a bit more muted ginger flavor. So if you don’t want this cookie butter to pack too much “ginger” punch, I’d recommend the Mi-Del brand. But both were really yummy to me.
I’m sure someday Trader Joe’s will create a gluten-free version of their infamous cookie butter, but in the meantime, I think this will do just fine!
Let me know what other ways you like to eat your cookie butter!!
Hugs, kisses + yummy dishes… xoxo,
Lauren
Gluten-Free Cookie Butter
- Total Time: 5 minutes
- YIELDS A little over 1 cup
-
Instructions
- Pulse cookies in food processor until fine.
- Add in all other ingredients, except water, and pulse until combined.
- With food processor running, stream in water until desired consistency is reached. For thicker cookie butter use less water, for thinner cookie butter use more water.
- Store on the counter or in the fridge. (I personally like the way this tasted when it's a bit chilled from the fridge, but it's yummy either way!)
- Enjoy cookie butter on anything and everything possible.
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