Homemade Speculoos Cookie Butter

I absolutely LOVE speculoos cookies. I first had these on a Delta airline flight, and I was immediately sold.

A while ago, I got a huge pack of these cookies from Costco. I’ve seen the Biscoff cookie butters at the grocery store all the time, but I’ve never actually gotten one because I didn’t think I’d actually be able to finish a jar. Thus, I decided to use my surplus of Biscoffs to make a small batch of homemade cookie butter, and I absolutely LOVE it! It tastes amazing with apples, on oats, stirred into yogurt, or even just spooned by itself.

This recipe is really simple with just three main ingredients: speculoos cookies, butter, and sweetened condensed milk. I “dissolve” the blitzed cookies in water first so the mixture is extra creamy. The butter and sweetened condensed milk help make the mixture thick! If you prefer not to use butter, I have seen a few recipes online use coconut oil instead—it also has a relatively high melting point. If you want to keep it vegan without the sweetened condensed milk, corn syrup or maple syrup should work too. I think the sweetened condensed milk adds a little richness, though.

P.S. don’t mind the recipe tag as a “baked good,” this recipe really didn’t fit under any other categories.

Homemade Speculoos Cookie Butter
Time: 15 mins
Yield: ~20 tablespoons

Ingredients

• 12 Biscoff speculoos cookies (95 grams)
• 100 mL water
• 40 g unsalted butter
• 40 g sweetened condensed milk
• pinch of salt
• pinch of cinnamon
  
  

Directions

1. Place cookies, salt, and cinnamon into a food processor and blitz until very fine.
2. Add powdered cookies to a saucepan and add water. Place over low heat and stir until the cookies are soft and have fully absorbed the water.
3. Add the butter and stir until completely emulsified.
4. Remove from heat and stir in sweetened condensed milk until smooth.
5. Optional: if the mixture is a bit lumpy, pass the mixture through a sieve into a jar to store.
6. Place jar with cookie butter into the refrigerator for at least 2 hours. Keep for up to a week, and enjoy with yogurt, oatmeal, on toast, with apples, or straight out of the jar!

Per 2 tablespoons: 90 calories: 9.5 g carbs; 5.5 g fat; 1 g protein