Cookie Butter How-To
Biscoff cookies are blended into a smooth and creamy spread that is delicately spiced. Perfect as a dip with fruit, spread on toast, mixed into cheesecake or brownies, and added to cookies. This is a perfect winter treat.
Equipment
- Food Processor
Ingredients
- 8.80 ounces Biscoff biscuits 1 sleeve of cookies
- 3 tbsp brown sugar
- ⅓ cup coconut oil I used solid coconut oil.
- ¼ tspn cinnamon
- ⅛ tspn cloves
- ¼ tspn salt
- 1 tspn lemon juice
- 1/2 cup water
Instructions
- In a food processor add the biscoff cookies, cinnamon, cloves, brown sugar, and salt to fit. Pulse until it resembles fine crumbs.
- Add water and lemon juice, and continue to pulse until it comes together into a paste.
- Once it has come together into a paste, add the coconut oil.
- Process on high until the coconut oil is fully emulsified and the butter is runny and smooth. This took a few minutes.
- Pour into jars and allow the cookie butter to set up in the fridge for an hour. The cookie butter will thicken as it sets.
- Enjoy!
Notes
Cookie butter is a delicious spread, dip, or filling to many desserts. The butter is very similar to smooth peanut butter in texture and tastes warm, spiced, and slightly nutty. You will want to eat this straight from the jar on a spoon!