So this isn’t exactly an original recipe. BUT – its delicious! If you try it, you will never, NEVER, believe how good it is. And it will be gone before you know it.
Cookie butter can be, I think, any kind of cookie you want. I’m planning on trying it with chocolate chip next. But today’s was made from Oreos. When you get done, its basically spreadable oreo peanut butter (without the peanuts).
Just try it. It’s awesome. On a spoon, ice cream, toast, whatever. I’d have pictures as well, but my camera isn’t working right now. I’m hoping I can fix it, otherwise I’m out of a camera all together. Fingers crossed.
Oreo Cookie Butter
Ingredients:
- 1 package of oreos
- 1/4 c coconut oil
- 1/4 tsp vanilla
Directions:
- Break your oreos into a food processor. Measure out 1/4 cup of coconut oil and dump in with the vanilla. The action of the food processor will liquefy the coconut oil, and then later it will harden to a peanut butter consistency.
- Process for 5 minutes, scrape down the pan, then process another minute or two. The longer you go, the smoother it is.
- I will warn you – if you use organic coconut oil, its going to have a coconut taste. There are some recipes out there that use veggie oil, but I would assume those are runny, since its liquid at room temp, and most also include milk, so you have to refrigerate the butter. With just coconut oil, no refrigeration is needed.
The Garden Apartment 