The sugar-free cookie spread is a great alternative to classic spreads for those who are weight-conscious. It’s also a creative way to recycle that package of cocoa cookies left open in the pantry or to create a delicious topping for bread or toast in just 15 minutes. Obviously, you can also use this spread to fill a dessert or other.
To prepare it, I used Céréal’s Fior di Cacao cookies, which are a delicious pleasure without sugar; instead, they contain maltitol, which induces a lower blood glucose increase compared to foods containing sugar.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: about 1¼ cups of spread
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Fior di Cacao Cookies (Céréal)
- cup long-life milk
- 2 tbsps butter (soft)
- 1 tsp ground cinnamon
- 2 pinches salt
Steps
To prepare the cookie spread, break the cookies into pieces and put them in a food processor. Pulse the processor until the cookies are ground to a powder. Add the milk, soft butter in pieces, cinnamon, and salt.
Blend everything until you obtain a smooth cream. Depending on your taste, you can add honey or maple or agave syrup for extra sweetness.
The spread keeps in the fridge for about 1 week. It is excellent on bread or toast.
