Ube Cookie Butter Recipe

Ube Cookie Butter made with just 3 ingredients: ube cookies, ube condensed milk and coconut oil. So easy and comes together in less than 15 minutes.

It really is that simple to make Ube Cookie Butter. I should have made this a long, long time ago. But I've just been using Ninongs Desert Lab Ube Cookie Butter for the longest time. Cookie Butter is just so versatile. You can use it as cake frosting when mixed with either whipped cream or marscapone cheese. Making a pie filling with it as also a great idea. I've also used it as a swirl in cakes and brownies and toppings for ice cream. The possibilities are endless!

Ingredients

Ube Cookies: You can use any ube cookie in this recipe just as long as it has no filling and on the crispy side. I recommend the brand Pamana Lengua De Gato Ube cookies. Two tins of them make about 2 ½ cups of cookie crumbs.

Water: After making the crumbs you are going to add a bit of water to get the grit out of the crumbs and it also loosens the mixture.

Ube Condensed Milk: This gives it the super vibrant deep purple color. You can now get Ube condensed milk at various Filipino grocery stores.

Refined Coconut Oil: This gives the Ube Cookie Butter and nice and smooth consistency and keeps it solid yet spreadable.

Substitutions: If you can't find Ube condensed milk use regular condensed milk plus ube extract.

Directions

Place all the cookies in a food processor and blitz until you get fine crumbs.

Add in the water and process again until smooth. Add in the ube condensed milk and melted coconut oil and blend until super smooth.

Transfer the Ube Cookie Butter into jars. This recipe makes enough to fill two 8oz jars.

How to Store the Ube Cookie Butter

You can leave the jars in the pantry for up to a week. If you keep them longer than that store them in the refrigerator for up to 2 weeks.

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