Gingerbread Cookie Butter |

Gingerbread Spread

This Gingerbread Cookie Butter is absolute perfection: creamy just like pure frosting, it explodes with sweet gingerbread spiciness and nutty saltiness.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 56 ±3½ cups
Calories 78kcal
Author Sonia! The Healthy Foodie



  • Place the peanuts, peanut oil, chopped vanilla bean and salt in the bowl of your High-Speed Blender or food processor.
  • Process on low speed for about 30 seconds while pushing down with the tamper to force the peanuts into the blades. If using a regular food processor, you'll have to stop the motor and scrape the sides a few times. Slowly increase the speed to 5-6 and continue processing until the butter starts to become creamy, about 30 seconds to a minute.
  • Remove the lid and scrape the sides with a rubber spatula, and then resume processing, progressively increasing the speed all the way up to 10. Let her rip for about 60 to 90 seconds, until the peanut butter becomes really warm and has the consistency of a thin pancake batter.
  • Add the spices, maple syrup and blackstrap molasses and mix on high speed until the newcomers get completely incorporated and the spread becomes thick, which should take about 15 seconds. Do not overmix.
  • Transfer your gingerbread spread to an airtight container and store in the pantry for up to several weeks, or in the refrigerator for up to a few months.


Calories: 78kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Calcium: 10mg | Iron: 1mg