Ingredients
Cookie Butter Ingredients
- 1 8.8 oz package Biscoff cookies (250 g)
- ½ cup water (120 mL)
- 2 Tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup coconut oil (solid)
Instructions
- Make Crumbs: Add the Biscoff cookies to a blender or food processor and pulse repeatedly until they become fine crumbs, ensuring a smooth base for the butter.
- Make Paste: Pour in the water and continue blending until a smooth paste forms. Then add the brown sugar, cinnamon, salt, and solid coconut oil. Blend thoroughly, stopping to scrape down the sides of the blender as necessary to ensure all ingredients are well combined and the mixture is creamy.
- Cool: Transfer the finished cookie butter to a glass jar, cover it, and chill in the refrigerator for at least one hour to thicken and enhance the flavors before serving.
Notes
- Use solid coconut oil for the best texture; if it’s melted, the butter might be too runny.
- Chilling the butter helps it thicken and develop flavor, but it can be enjoyed immediately if desired.
- Store any leftovers in an airtight container in the refrigerator for up to two weeks.
- For a smoother texture, blend longer or add a tablespoon more water if needed.
- Can be used as a spread, dip, or ingredient in other desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Spread
- Method: Blending
- Cuisine: European
- Diet: Vegetarian
