Gluten Free and Vegan Cookie Butter

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 350ºF.

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.