If you’re not already obsessed with cookie butter, you’re about to be. Spread it on toast, fruit, ice cream, sweet crackers, or it right off the spoon.
In 2007, several Belgian companies began marketing a paste made from Speculoos shortbread cookies, now sold around the world under various brands and names: as Speculoos Cookie Butter (by Trader Joe’s), Biscoff Spread, or Lotus Speculoospasta. This form of spreadable cookies has a consistency ranging from creamy to granular or crunchy. We’re going to mix it up with this recipe made with plant-based ingredients that are free of GMOs, preservatives, and refined sugars.
The secret recipe:
- Choose your cookies. What are you in the mood for? Chocolate Chip? Double Chocolate? Oatmeal Raisin? How about Cashew?! There’s no wrong choice, so pick what you’ve got and throw it into the blender or food processor.
- Add some oil. Organic coconut oil is our preference. Start with just a little, and add as required.
- Blend until smooth. Stop and scrape down the sides if necessary to make it a smooth and creamy consistency.
- Transfer into an airtight container. Keep in the fridge up to 1 month (if you can manage to make it last that long!).
Tips + tricks:
- Package your cookie butter in beautiful jars to give as gifts!
Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie butter you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.