How do I make it vegan?

Use full-fat canned coconut milk or oat milk creamer in place of evaporated milk. Use coconut oil instead of butter. All other ingredients are already vegan. This recipe can be easily adapted to make a vegan cookie spread.

Why is my cookie butter greasy or clumpy?

If the crushed cookies are greasy, let them sit for 10 minutes and add a little cold milk before processing. To smooth out the crushed cookies, process 1 tablespoon (15ml) of warm evaporated milk for 30 seconds. Do not use boiling liquids. Boiling liquids make the cookie starch sticky. I process until all the crushed cookies are mixed into the spread. Overprocessing can result in oil separation. The milk should be warm, and the spread should flow slowly from a spoon.

How long does homemade cookie butter keep?

Store the product in a clean, sealed glass jar with a lid in the refrigerator for up to two weeks.

Can I freeze Biscoff cookie butter?

Portion it into ice cube trays or other freezer containers and freeze for up to three months. Thaw overnight to fully thaw before serving at room temperature.

How do I soften chilled cookie butter?

Let the entire jar of peanut butter sit at room temperature for 30 minutes, or microwave the amount of peanut butter you want to use for 5-10 seconds to warm and soften it.

Homemade Biscoff Cookie Butter with Cinnamon and Brown Sugar

By Felix GrantOct 23, 2026

Servings

Level

Easy

Jump to recipe

Buy an 8.8-ounce package of Biscoff cookies or other 8.8-ounce cookie brands with a similar spiced speculoos flavor. Grinding Biscoff cookies will produce a thick, flavorful cookie butter with a caramelized taste and cinnamon notes. I suggest adding one full Biscoff cookie to the jar. Biscoff cookies should be soft and easily crushed.

Homemade Biscoff Cookie Butter with Cinnamon and Brown Sugar

First step of the production process: Grinding cookies into a powder. I suggest using a heavy-duty food processor and scraping its sides to prevent large clumps; do not use a blender, as this can lead to unevenly ground cookies and motor damage. Scraping will help make evenly ground cookies. I always scrape cookies I am processing.

Heat the milk mixture until the oil has melted and the sugar crystals dissolve. Pouring the milk mixture into a running food processor causes the crumbs to clump together. After running the food processor for the recommended time, the mixture is ready to use as a spread that flows smoothly from a silver spoon. The mixture darkens to a golden brown while in the food processor.

Cookie butter has many culinary applications beyond consuming it directly from the jar, I suggest sampling it with a spoon. Other applications include filling miniature no-bake Biscoff cheesecakes, topping an apple and goat cheese croissant, mixing it into buttercream for peanut butter cake for a cookie-flavored frosting option, and lightly warming cookie butter to top banana bread brownies.

Why you'll love this recipe

A full cookie fits in the jar. I would leave one full cookie aside for decorating purposes.
Brown sugar and cinnamon add caramel notes to the spices in the cookies without overwhelming them.
Warm milk and oil bind small bread crumbs into a spoon coating that can be prepared quickly in a food processor.
A generic spiced cookie, such as speculoos, can be used. Measure 8.8 ounces of spiced cookies.
One jar of jam can be used to flavor cheesecake or top peanut butter cake. It can also be served with brownies that have a banana bread flavor or an apple and goat cheese croissant.
I like the optional toasted crumbs on top for added cookie flavor in the first bite of the pastry.

Instructions

Break the cookies in half and add them to a high-powered food processor, reserving 1 whole rectangular cookie for garnish.

Pulse until the cookies become a fine, sandy dust with no large chunks.

Combine the evaporated milk, coconut oil, and brown sugar in a small microwave-safe bowl, then microwave for 30 to 45 seconds until the oil melts and the milk is warm.

Whisk the warm mixture vigorously until the sugar granules dissolve.

Stir in the cinnamon, vanilla extract, and sea salt.

Run the food processor and slowly pour the warm liquid mixture through the feed tube.

Process for 2 to 3 minutes, stopping once or twice to scrape down the sides with a silicone spatula.

Test the texture with a silver metal spoon. The spread should coat the spoon and drip in a thick ribbon.

If the mixture is stiff or clumpy, add 1 tbsp (15ml) warm evaporated milk and process for another 30 seconds.

Transfer the cookie butter to a small clear glass jar with an airtight lid and smooth the top.

Garnish with the reserved whole rectangular Biscoff cookie.

FAQ

Any ginger cookie brand, including store brands, can be used in this recipe. You should measure 8.8 ounces/250 grams of ginger cookie crumbs, even if there is more or less than that in a package of ginger cookies. Doing so will make the total volume of ginger cookie crumbs equal to the total volume of other liquids in the recipe.

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Desserts Sauces & Dips Vegetarian No Bake