Description
A warm, spiced Biscoff cookie butter that’s perfect for spreading on toast or using as a dessert topping.
Ingredients
Scale
- 1 cup Biscoff cookies (about 110 g), roughly crushed
- 1/4 cup coconut oil or neutral vegetable oil (about 56–57 g)
- 1/4 cup powdered sugar (about 30 g)
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Instructions
- Place the Biscoff cookies in a food processor and pulse until fine crumbs form. Stop and scrape down the sides.
- Add the coconut or vegetable oil, powdered sugar, vanilla extract, and pinch of salt to the cookie crumbs.
- Process continuously until the mixture becomes smooth and creamy, pausing as necessary.
- Taste and adjust: add salt or powdered sugar as desired.
- Transfer to a clean jar, press parchment on the surface, seal, and enjoy.
Notes
This spread is calorie-dense and high in saturated fat. Enjoy in small portions for maximum pleasure. If it separates, stir well before using.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 145
- Sugar: 8.2g
- Sodium: 0mg
- Fat: 10.2g
- Saturated Fat: 7.8g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 13.1g
- Fiber: 0.4g
- Protein: 0.7g
- Cholesterol: 0mg