Made with only a few ingredients and a food processor, this sweet and spicey spread will make its way into your everyday planning. This cookie butter is a great way to spice up snack time, or even breakfast, and it’s a pinch to make.

2 cups gingersnap cookies, 350g
3 Tbsp melted unsalted butter
½ cup Organic Maple Syrup
½ cup milk

- In a food processor, crush the gingersnap cookies until they are finely crushed. You may have to do this step in batches depending on the size of your food processor. With the food processor running drizzle in the melted butter, maple syrup, and milk. Blend together until smooth. There may still be some crumbs through out the cookie butter, and that is okay! It just gives it some texture. Spread cookie butter on toast, sliced apples, or use in place of anything you would use peanut butter in.