Gluten-Free Homemade Spiced Cookie Butter
A rich, spreadable cookie butter made from scratch using coconut flour cookies infused with warming pumpkin pie spice, ginger, and cinnamon. The cookies are baked until crisp, then ground into crumbs and blended with coconut oil and whipped coconut cream to create a smooth, creamy spread. Perfect for toast, fruit dipping, or eating straight from the jar. This homemade version rivals store-bought cookie butter while offering coconut-based ingredients for a unique tropical twist on the classic treat.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Combine coconut flour, tapioca starch, pumpkin pie spice, ginger and cinnamon
- 3
Whip coconut oil, egg and coconut sugar with a hand or stand mixer for 5 minutes, until light and well incorporated
- 4
Slowly incorporate flour mixture with your hands to form a dough
- 5
Roll dough into flattened disks
- 6
Bake 15 to 20 minutes, until crisp and allow cookies to cool
- 7
Break cookies into small pieces, then add to a food processor or blender and blend until you have crumbs
- 8
Add coconut oil and spices to the crumbs and blend until well incorporated
- 9
Transfer mixture to a bowl and whip coconut cream and maple syrup into mixture until creamy with a hand or stand mixer
Tips
Ensure cookies are completely cool before processing to prevent the cookie butter from becoming too oily
Chill the coconut cream overnight for best whipping results and smoother final texture
Store in refrigerator and let come to room temperature before spreading for easier consistency
Good to Know
Store in refrigerator for up to 1 week in airtight container
Can be made up to 3 days ahead, store covered in refrigerator
Bring to room temperature before serving for easier spreading
Common Mistakes
Don't overmix the dough to avoid tough cookies
Cool cookies completely before processing to prevent oily texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use store-bought cookies instead?
Yes, use 8 crispy coconut or vanilla cookies. Break into pieces and follow the same blending process.
What if my cookie butter is too thick?
Add melted coconut oil 1 tablespoon at a time until desired consistency is reached.
How long does homemade cookie butter keep?
Store covered in refrigerator for up to 1 week. Stir before using if oil separates.