Ingredients:
about 3/4 cup cookie crumbs of your choice
about 1/3 cup plus 1 tablespoon water
2 tablespoons corn syrup
½ cup refined coconut oil, at room temperature
Method:
Combine cookie crumbs, water and corn syrup in a medium saucepan. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a food processor bowl, letting cool for 5 minutes. Add solid coconut oil and process until smooth.
Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers) and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.