Well, well, well…I made a discovery last week, thanks to my sister-in-law, and being the public-spirited person I am, I’m passing this little jewel on. As usual, I’m not sure if I’m cutting edge, or the last to know. Just in case anyone out there hasn’t heard of Cookie Butter…well, you might want to start dieting right now to accommodate the cravings.

Unbelievably, I must admit, Nutella has a serious rival in my heart. I found a new love. Not chocolate, surprisingly, but delicious and just sweet enough to satisfy…grab a spoon and have taste of Trader Joe’s Cookie Butter. (If you don’t have a Trader Joe’s in your area, you can order this through Amazon.) Pricey, but available. http://www.amazon.com/Trader-Joes-Speculoos-Cookie-Butter/dp/B006KK4GUO/ref=wl_it_dp_o_pdT11_S_nC?ie=UTF8&colid=2856YU88S9KGM&coliid=I3JCU8WTM6SPHK It looks like peanut butter, but tastes a little like a smooth and creamy gingerbread cookie dough. You can spread it on anything: bread, fruit, waffles, spouse, pancakes, your fingers or a spoon…I bought one jar, and now that I’m far away from a Trader Joe’s store, I see my mistake. Should have bought a case. And so I can fit into my clothes, after this little discovery, I’m walking just a wee bit more these days.

If you don’t live near a Trader Joe’s, you can make your own version. I haven’t tried this myself, (haven’t tried it yet, I’m sure I’ll be whipping this up soon…we’ll see how long my one jar supply lasts) but it looks about right, based on the list of ingredients on the label.

Speculoos Cookie Butter Recipe

Ingredients:

3/4 sleeve Biscoff cookies (about 24 cookies)
1 Tablespoon sugar
1/2 teaspoon vanilla extract
1/4 cup coconut oil
a pinch of salt
1/2 teaspoon cinnamon
2 teaspoons canola oil
1 Tablespoon skim milk

Directions:

Grind the cookies into a fine meal using a food processor. Melt the coconut fat and let cool down until luke warm. Add coconut oil to the cookie meal and process until combined. Then add sugar, vanilla, cinnamon, salt, canola oil and milk. Process until combined, scraping the sides as needed. This could take up to 5 minutes, but stop whenever you reach your desired consistency. Play around with the oil or milk amounts if you still want it creamier.

This spread will harden in the fridge and it is best to let it stand 30 min at room temperature when serving.

Enjoy!