Cookie Crumb Spread

• 14 cup nut butter (I used a no-sugar, no-fat added home-made mixed nut butter)
• 12 teaspoon vanilla extract
• 14 cup non-dairy milk (I used coffe flavoured soy milk)
• 1 cup gingersnap cookie, crushed (or use speculoos)

1. In a food processor or blender combine nut butter, vanilla extract and non-dairy milk.
2. Process until smooth.
3. Stir in cookie crumbs by hand and refrigerate several hours or overnight.
4. Serve at room temp or use in a recipe calling for cookie butter/biscoff spread.

nut butter, vanilla, nondairy milk, cookie

Taken from www.food.com/recipe/cookie-crumb-spread-478942 (may not work)