In the bowl of a food processor, process gingersnaps and vanilla wafers until cookies are in ultra fine crumbs. Add brown sugar, cinnamon, vanilla extract, agave nectar, and canola oil and process until all ingredients are evenly combined.
Add water, 1 tablespoon at a time, until cookie butter is at your preferred consistency. Once there, refrigerate cookie butter. Cookie butter will become less sticky once refrigerated but will still be spreadable.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.