Gluten Free Cookie Butter Buns
and amazing gluten free cookie butter
Hello dear friends,
Cooking with friends and family is my absolute favorite. There’s the eating of course but even more pleasurable is the time spent sharing recipes, chatting and creating something together in the kitchen.
Recently I was lucky enough to bake with one of my favorite kids. I’ve known Margot from her very first days. She and my oldest son are the best of friends, and she is really special to our whole family. Somehow when I wasn’t looking all the kids have grown out of their little kid toys and into wonderful young people, how did that happen?
Sniff, sniff, all of a sudden I need a tissue.
Margot has taken an interest in baking and had a very fun idea for homemade cookie butter, in a cinnamon bun! This, my friends, is my kind of idea. I love (literally) getting my hands dirty with the kids!
This will be a winner in your house as well.
We got into the kitchen and while cooking I learned she has all sorts of intriguing flavor ideas, so this will need to become a regular thing!
Cookie butter, if you haven’t seen it, is a confection that looks similar to peanut butter but is made of crushed cookies instead.
I know!
The wheat flour based version is widely available under the biscoff brand. Gluten free versions are much harder to find, at least in the United States. Usually the commercially made versions start with speculoos cookies as the base, however who’s to say that other cookies won’t be AMAZING in butter form?
Margot and I used gluten free gingersnaps as the base of our cookie butter and it was fabulous. The added spices played so well with the ginger. We turned ours into a fluffy delectable pan of cookie butter cinnamon buns that was so light and fluffy it nearly floated out of the pan and through the window. I have to say, that no one would have been sad just spreading this delight over apple slices or toast either.
I made the cookie butter again a week or so later, this time with buttery chocolate chip Tate’s cookies as the base. Wow. This one would be ideal over ice cream or as a cheesecake topping.
Happy Baking,
Rachel
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Below are two of my signature gluten free recipes!