speculoos (a.k.a., “cookie butter”)

June 3rd, 2014

So yeah – I’m the last living person to discover cookie butter. Which is odd because it is totally my thing. A sweet, butterscotch-y, non-chocolate-y dip/spread/treat? Where have I been?

speculoos, cookie butter

Clearly NOT on Pinterest (where an infinity number of variations and ways to bake with this stuff lives), OR Trader Joe’s – who apparently has a cookie butter so addictive that there is often a 2-jar per person limit.

speculoos, cookie butter

speculoos, cookie butter

Okay – I get it – cookie butter is all the things…….

So I made some – and guess what? It is insanely easy, better than store bought (which is great because I’m also the only living person who is not a fan of Trader Joe’s), and vegan too!

speculoos, cookie butter

speculoos, cookie butter

There is seemingly nothing that doesn’t go well with cookie butter (seriously,  GO to Pinterest and type it in – people are putting it on or baking it in everything), but the most popular way to eat it appears to be with a spoon, straight out of the jar.

speculoos, cookie butter

I get it.

Cookie Butter
from Big Bake Theory

1 package  Biscoff cookies (8.8 oz./250 g.)
1/4 c. light brown sugar
1/2 can (about 7 oz.) full fat coconut milk
2 T. vegetable shortening
2 t. lemon juice
1/2 t. cinnamon (optional; I omitted)

Using your food processor, grind cookies and sugar till fine crumbs form. Add the coconut milk and blend till smooth, occasionally scraping down the sides of the bowl (2-4 minutes).

Meanwhile, melt shortening and add it to the food processor along with the lemon juice and cinnamon, if using. Blend again till smooth and creamy.

Pour into an airtight jar or container and store in fridge.

(print this recipe)

This delicious recipe brought to you by Donuts, Dresses and Dirt

12 Responses to “speculoos (a.k.a., “cookie butter”)”

  • I, also, am NOT a fan of Trader Joe’s! Thanks for the recipe. It sounds delish!

  • Can you substitute coconut oil for shortening?

    • Ooh – I don’t know! Since the oil solidifies when chilled I’d be concerned about the texture, as the spread needs to be refrigerated. How about a coconut spread?? Let me know what you wind up trying – I’ll put it in the notes for the recipe!

  • Where has this been all my life?! Yum. I was also wondering about using butter instead of the shortening. Has anyone tried? And do you know how many cups this makes and how long it keeps in the fridge? Thank you!

    • Ha! Yay! I don’t know about substituting butter – I’ve seen coconut oil used too. As for how many cups, I didn’t measure but it filled up a typical-size mason jar. We’ve had ours last no longer than a week so I couldn’t tell you if it keeps beyond that! 😉

      • Omigod omigod omigod. Had to run out and buy ingredients last night. Ended up subbing dark br sugar cuz that’s all I had, and used 2 T unsalted butter instead of shortening. Consistency is great-just like creamy peanut butter. I filled 2 8 oz jars and had a bit leftover, so I’m guessing I had about 20 oz total. Too bad I had to smear all that didn’t-fit-in-the-jar goodness all over an apple and stuff it in my face. Yeah, I don’t think long-term storage is going to be an issue! Thanks for brightening my world.

  • I’m not a big fan of the flavor of coconuts. Does the cookie butter made from the recipe have a noticeable coconut taste to it? If so, can almond milk be substituted for the coconut milk?

    • It does not taste at all like coconut – I hear you! That said, I don’t know if you’ll get the same consistency with almond milk – but if you try it, let me know and I’ll amend the recipe! 🙂

  • hi. i am from malaysia amd we dont have the biscoff brand cookies.
    can i substitite it with butter cookies or marie biscuits?

    • Hmm – I’m not sure! I think a gingersnap type cookie would be closest – it’s the spicy-brown sugar flavor that I think you’re going for. I hope this helps!

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