Place the cookies into a high-speed food processor.

Pulse until the cookies are reduced to a fine, uniform crumb consistency.

Add the unsweetened applesauce and ground cinnamon to the processor.

Process the mixture on high for 60 to 90 seconds until a smooth, spreadable paste forms.

Transfer the cookie butter to a sterile, airtight glass jar.

Store in the refrigerator for up to one week; texture will firm slightly when chilled.