Cookie butter Recipe
Belgian · Condiment · 10 min total
A creamy, spiced spread made from crushed cookies, reminiscent of Biscoff or speculoos. Perfect on toast, fruit, or straight from the jar.
10
min prep
min prep
16
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 200g speculoos or Biscoff cookies (about 2 cups crushed)
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 3 tablespoons vegetable oil (or melted coconut oil)
- 2-3 tablespoons milk (any kind), as needed
Instructions
- Place the cookies in a food processor and pulse until finely ground into crumbs.
- Add brown sugar, cinnamon, ginger, cloves, and salt. Pulse to combine.
- With the processor running, drizzle in the oil until the mixture starts to clump and become pasty.
- Add milk, 1 tablespoon at a time, and process until smooth and creamy. Scrape down sides as needed. Adjust milk for desired consistency.
- Transfer to an airtight jar. Store at room temperature for up to 2 weeks, or refrigerate for longer shelf life (let come to room temperature before using if refrigerated).
Tips
- For a vegan version, use plant-based milk and ensure cookies are vegan.
- If the butter is too thick, add a little more milk; if too thin, add more cookie crumbs.
- Try adding a pinch of nutmeg or cardamom for extra warmth.
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