Gluten Free and Vegan Cookie Butter - red

Method

• In a small bowl, whisk together the flour, spices, salt, baking soda, and baking powder.
• Set aside.
• In a medium bowl or in the bowl of a stand mixer, cream the butter, sugar, and firmly packed brown sugar until light and fluffy.
• Fold the flour mixture into the butter mixture until it holds together.
• Transfer the cookie dough to a large sheet of plastic wrap or wax paper and form into a log.
• Wrap tightly and refrigerate at least 1 hour.
• When you are ready to bake the cookies, preheat the oven to 350 degrees F.
• Remove the the cookie dough log from the refrigerator and slice into 1/2-inch rounds.
• Place the rounds onto a cookie sheet, 2 inches apart.
• Bake 12 minutes.
• Allow the cookies to cool completely before making the cookie butter.
• To make the cookie butter, pulse the cookies (which yield approximately 3 1/2 cups of cookies) in a food processor into fine crumbs.
• Add the coconut oil, brown sugar, and cashew butter and process for approximately 3 minutes, scraping the bowl as needed, until the mixture is fluffy and creamy.
• Store in a tightly covered container in the refrigerator.