2 cups speculoos or gingersnap cookies
2 to 4 tablespoons neutral oil or melted coconut oil
1 to 2 tablespoons powdered sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
Crush the cookies into fine crumbs
Add the crumbs to a food processor
Process until the crumbs become a paste
Add oil a little at a time while blending
Add powdered sugar, cinnamon, and salt
Blend until smooth and spreadable
Scrape down the sides as needed
Transfer to a jar
Store in the refrigerator