It’s thick and creamy like peanut butter but with the spicy flavor of gingerbread, and just a slight crunch from the ground cookies. Seriously daaaangerous! My husband and I have gone through an entire jar in a matter of days. We love just scooping it out of the jar with a pretzel...so good.
I knew I wanted to use it in a recipe before it all disappeared, and this is by far one of the best things I have made. I wanted to try to and make it somewhat healthy, so I loaded this baby up with some goodies. The quinoa, almonds, and sunflower seeds gives it great crunch and it has a nutty and super cookie buttery flavor.
Looks like I can have cookie butter as a snack, for breakfast, and for dessert...that's my kind of granola! Enjoy! :)
Cookie Butter Granola
2 cups old fashioned rolled oats
1/4 cup sliced almonds
1/4 whole almonds
1/4 cup sunflower seeds
1/4 cup uncooked quinoa
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
1/8 tsp salt
1/4 cup coconut oil
1/3 cup brown sugar
1/4 cup cookie butter
1/4 cup honey
Preheat oven to 300 degrees. Line a baking pan with aluminum foil or parchment paper,
In a large mixing bowl, combine oats, sliced and whole almonds, sunflower seeds, and quinoa. Stir until combined. Add cinnamon, allspice, ginger, and salt. Stir again and set aside.
In a microwave safe bowl add coconut oil, brown sugar, cookie butter, and honey. Melt for about 25-30 seconds. Whisk together until combined. Pour over dry ingredients and mix until everything is coated.
Spread onto baking sheet and bake for 45 minutes, making sure to stir the granola every 10-15 minutes to prevent burning. Allow granola to cool for 20 minutes before removing from baking sheet. Cover tightly and store at room temperature for up to 2 weeks.