Creamy, dreamy, eat-with-a-spoon homemade speculoos cookie butter with spiced Dutch cookies whipped into a delicious spread.
Have you ever tried Trader Joe’s Speculoos Cookie Butter? If you have, chances are high that you’re obsessed with it. But what if you could save yourself a trip to TJ’s and make it at home? (Hint: you can!)
For the unfamiliar, speculoos (made popular by TD’s cookie butter and Biscoff cookies) are spiced cookies that taste somewhere between gingerbread and graham crackers.
Speculoos cookie butter takes this deliciousness up a notch by transforming the cookies into a nut-butter-like spread. It’s creamy, slightly crunchy, full of winter spices, and perfect on EVERYTHING. And today…we make it.
Ingredients For Cookie Butter
This Trader Joe’s cookie butter is so simple to make at home with just 6 ingredients and a food processor!
- Biscoff Cookies: Speculoos spread is made with speculoos cookies which are also commonly known in the U.S. as Biscoff cookies. These are packed with warm holiday spices, similar to gingerbread cookies.
- Water: With how crumbly Biscoff cookies are, a little water is needed to thin out the lotus cookie spread.
- Brown Sugar: Brown sugar is one of those holiday classics that really drive home the warm flavors of Biscoff cookies. Coconut sugar could also be used.
- Cinnamon: Biscoff cookies have some cinnamon in them, but by adding more it helps really drive home that flavor.
- Coconut Oil: Coconut oil is used to mimic the oil-like texture of nut butter. For this recipe, it needs to be in its solid form.
- Salt: It may sound odd, but salt actually helps to enhance the sweetness of this cookie butter!
How to make Speculoos Cookie Butter
Cookie butter really is pretty darn simple to make and all you need is a food processor or blender.
Step 1: Make Crumbs
Add cookies to a blender or food processor and pulse until they become fine crumbs.
Step 2: Make Paste
Add the water and continue blending into a smooth paste. Add all remaining ingredients and blend until smooth, scraping down the sides of the blender as needed to get everything mixed in.
Step 3: Cool
Transfer to a glass jar, cover, and chill in the fridge for at least an hour.
Tips for spreading: Because this recipe uses coconut oil, this butter is best enjoyed at room temperature. Coconut oil is a soft solid between 70 and 74 degrees, which is generally room temperature in a home.
Storage: This cookie butter can be kept covered and in the refrigerator for up to 1 month. Just be sure to let it sit out a bit to become soft before spreading.
Tasty Ways to Use Cookie Butter
Cookie butter can be used in so many ways! Trader Joe’s has even expanded the use of its own cookie butter with things like Trader Joe’s cookie butter ice cream and cookie butter-filled sandwich cookies. Here are just a few of my favorite speculoos cookie butter pairings.
- Paleo Banana Pancakes are extra tasty with speculoos spread and fresh berries and whipped cream.
- Overnight Quinoa Breakfast Porridge is perfect for an on-the-go breakfast with shredded coconut and a dollop of cookie butter.
- Baked Bananas are awesome for camping or for a fun night at home with speculoos cookie butter.
- 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
- Make Crumbs: Add cookies to a blender or food processor and pulse until they become fine crumbs.
- Make Paste: Add the water and continue blending into a smooth paste. Add all remaining ingredients and blend until smooth, scraping down the sides of the blender as needed to get everything mixed in.
- Cool: Transfer to a glass jar, cover, and chill in the fridge for at least an hour.
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