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Lotus Cookie Butter
  • 2 cups cookie crumbs
  • 4 tablespoons coconut oil or ½ stick of butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • Water
  1. Gather your ingredients...
  2. Pulse cookies in food processor until they turn into crumbs. Melt butter or coconut oil on gentle heat then add the condensed milk and evaporated milk. Mix all ingredients together except water. I put everything together here because I have no patience.
  3. Note: Different cookies need different amounts of liquid. It’s a good idea to add the liquid bit by bit until you get the consistency you want which should be thick and creamy.
  4. Refrigerate for a couple of hours then with a spoon, add small teaspoonfuls of water to the mixture and stir well to get a smoother consistency. Some people like it thick like peanut butter and others like it more loose and dippable. Take your pick.
  5. It should keep around a week or more in the fridge. If it lasts that long that is.