A Cookie Butter Recipe

Brooke Newberry
(Photo: )

If you are unable to find Biscoff, use cookies that are crunchy and have some spice to them: gingerbread cookies or shortbread cookies will work well. This recipe also doesn’t include any additional sugar. Add 2 Tablespoons of powdered sugar if desired – we recommend adding the extra tablespoon if spreading the cookie butter on pancakes, toast, etc. If eating right out of the container, sans sugar is best.

Cookie Butter Recipe

  • 2 boxes Biscoff cookies (it’s an 8.8 ounce box)
  • 2/3 cup raw cashews
  • 3 Tablespoons vegetable oil
  • 2 Tablespoon coconut oil
  • 1 teaspoon pure vanilla extract or one real vanilla bean, scraped from the pod
  • pinch nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Grind the cookies into a fine meal using a food processor or high-powered blender. Add the cashews and pulverize until a smooth consistency. Add both oils and process until creamy, then add the vanilla, cinnamon, salt and nutmeg. Blend until combined, scraping the sides as needed. This could take up to 5 minutes, but stop whenever the desired consistency is reached (remember, there’s always the option of creamy or chunky.)

The spread will harden in the fridge and will remain soft at room temperature. This cookie butter does not require cold storage.  

Share on Twitter