if you've never made cookie butter, now's the time! It's creamy, sweet and spiced from your leftover gingerbread cookies.
Pulverize the gingerbread cookies into a fine crumb in a high-powered blender or food processor.
In a saucepan, combine the gingerbread cookie crumbs, water, ground cinnamon and ground ginger over medium heat while whisking for about 2 minutes, just until it starts to thicken.
Place the mixture back in the blender with maple syrup and coconut oil and blend on the nut butter setting, if applicable. Or add the maple syrup and coconut oil to the saucepan and use an immersion blender to get it very smooth and creamy.
Serve slightly warm and keep leftovers refrigerated. Before serving you can heat it in the microwave to warm it up if it's been in the fridge.