PREP: 15 minutes STAND: 45 minutes MAKES: 1½ cups

Gingerbread Cookie Butter

What You’ll Need

½ cup milk

3 Tbsp. coconut oil or vegetable oil

1 Tbsp. packed brown sugar

½ tsp. pumpkin pie spice

⅛ tsp. salt

8 to 9 oz. Biscoff cookies or gingersnaps, coarsely broken

½ tsp. vanilla

How to Make It

1. In a large saucepan heat and stir the first five ingredients (through salt) over medium heat until milk is warm and brown sugar is dissolved. Stir in cookies; let stand 15 minutes. Transfer to a food processor or blender; add vanilla. Cover and process or blend until smooth, stopping to scrape container as needed.

To Store: Transfer to an airtight container and store in the refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving.

Serving Idea: Spread this spiced cookie butter onto banana or pumpkin bread.

PER 1 TBSP. COOKIE BUTTER: 65 cal., 4 g fat (2 g sat. fat), 0 mg chol., 50 mg sodium, 8 g carb., 0 g fiber, 1 g pro.