- 1 box of Oreo Cookies (about 36 cookies)
- 1/4 cup coconut oil*, at room temperature
- Combine the oreos and coconut oil in a food processor. Turn it on and let it run for at least 5 minutes. Scrape down the sides, and let it run again for at least 3 minutes, longer if you have the patience.
- The food processor will heat up the coconut oil, making it very fluid: as your finished Oreo Cookie Butter cools, it will solidify more to the consistency of peanut butter. Store at room temperature.
*If you don’t like the taste of coconut oil, substitute vegetable oil, but use less as it will result in a runnier product.