1 T. allergy-friendly oil (we recommend olive or grapeseed oil)
1 T. molasses
1 t. vanilla extract
Combine the Crunchy Chocolate Chip Cookies, sugar, cinnamon, and nutmeg in a food processor. Process until the cookies are in fine crumbs. Add the milk, oil, molasses, and vanilla extract. Pulse to mix, then process until the mixture becomes a creamy consistency.
Scrape the cookie butter into an airtight container.
Serve as desired, storing leftovers in the airtight container in the refrigerator for up to 1 week.