I haven’t tried the crunchy stuff yet, to be honest I’m a bit scared I’ll become addicted, but I did find a half eaten jar of the regular kind hidden in my cabinet last week. A tried a little spoonful, and bam, I was hooked again.
Spreadable cookies in a jar is something I doubt many can resist.
In an attempt to make the remaining butter disappear before I could stuff it all into my mouth in one go, I decided to use it in a bit of my baking. Or, in this case, no baking. This months recipe ReDux theme is to go raw and create a quick, no bake, healthy dessert.
I took the cookie route and added a couple tablespoons of Cookie Butter to a typical Cookie Dough Dip recipe. The result was a thick dip with hints of cinnamon and gingerbread and quite the addictive quality. If you decide to make it, I must warn you, it may last even less time than the cookie butter.
Cookie Dip (With Cookie Butter!)
- 1 can white beans, drained and rinsed well
- 1 cup rolled oats
- 1/4 cup milk
- 1/2 banana
- 3 tbsp cookie butter
- 2 tbsp molasses
- 2 tbsp sugar
- 1 tsp cinnamon
- 2 tsp vanilla