Step 1

Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.

Step 2

Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.