Cookie Crumb Spread

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup nut butter (i used a no-sugar, no-fat added home-made mixed nut butter)
• 1/2 teaspoon vanilla extract
• 1/4 cup non-dairy milk (i used coffe flavoured soy milk)
• 1 cup gingersnap cookie, crushed (or use speculoos)

Recipe

• 1 in a food processor or blender combine nut butter, vanilla extract and non-dairy milk. process until smooth.
• 2 stir in cookie crumbs by hand and refrigerate several hours or overnight. serve at room temp or use in a recipe calling for cookie butter/biscoff spread.