This Biscoff cookie butter is a smooth homemade spread made by grinding 2 cups of Biscoff cookies (about 25) and blending them with ½ cup sweetened condensed milk, ¼ cup melted coconut oil, ¼ cup milk, brown sugar, vanilla, and a little cinnamon. It takes 10 minutes in a food processor and makes about 1½ cups.
The trick is the order. Grind the cookies to a dry powder first, then add the liquids, and pour in the milk a spoonful at a time until the paste turns glossy. When I tried it without the oil it was too thick to spread, and without the condensed milk it stayed grainy, so both stay in.
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- Cookies: 2 cups crushed, about 25 Biscoff cookies or roughly 200 grams
- Binder: ½ cup sweetened condensed milk
- Fat: ¼ cup melted coconut oil or a neutral oil
- Thinner: ¼ cup milk or non-dairy milk, plus a splash more if needed
- Flavor: 2 tablespoons brown sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon (optional)
- Time and yield: 10 minutes, about 1½ cups
- Keeps: up to 2 weeks in the fridge
Homemade vs Store-Bought Biscoff Spread
The jarred Lotus spread is ground cookies, vegetable oil, and sugar, with no dairy, which is why it can sit in the pantry. This homemade version swaps part of that oil for sweetened condensed milk. The result is creamier and a little sweeter, closer to a soft caramel than a nut butter, and it spreads straight from the jar once it warms up.
The trade off is storage: because of the milk, homemade cookie butter lives in the fridge.
What Each of the Seven Ingredients Does
Biscoff cookies carry almost all the flavor: toasted caramel and a light spice. They grind into a fine, dry powder in under a minute, and that powder is what gives the spread its body. Too few cookies and the spread runs off a spoon, so weigh them if you can. Gingersnaps work in a pinch, though the flavor turns sharper and the spread a little stiffer.
Sweetened condensed milk binds the crumbs into a paste without making it chalky. Full fat gives the smoothest finish. Melted coconut oil loosens it and sets it slightly in the fridge, which keeps it from separating. Grapeseed or light olive oil also work and stay softer when cold.
Light brown sugar adds a deeper caramel note, and dark brown sugar pushes it further. Vanilla rounds everything out, and the cinnamon echoes the spice already in the cookies. Milk goes in last, since it is the only thing you use to set the thickness. Whole milk or oat milk are both fine.
How to Make Biscoff Cookie Butter in a Food Processor
Pulse the cookies until there are no crunchy bits left, about 30 to 45 seconds. Rub a pinch between your fingers. It should feel like fine sand, not crumbs.
Add the condensed milk, melted coconut oil, brown sugar, vanilla, and cinnamon, and blend for a full 30 seconds. It will look like thick, sandy dough at this stage. That is normal.
With the motor running, add the milk one tablespoon at a time. Somewhere around the third or fourth spoonful the paste loosens, turns glossy, and starts to swirl around the blade. Scrape the bowl once or twice so no dry pockets hide at the bottom. Stop when it is scoopable and a little looser than you want, because it firms up as it cools.
A blender works too, but a thick paste stalls the blade. Stop and scrape every 15 seconds, and add the first spoonful of milk a little earlier to keep it moving.
Ready cookie butter is smooth and shiny and holds soft ridges when you swirl it, like the bowl above. Let it sit 10 minutes before you jar it so the texture settles.
Grainy, Stiff or Runny? How to Fix the Texture
- Grainy: the cookies were not fine enough, or the brown sugar has not dissolved. Blend another 30 to 60 seconds before adding more milk.
- Little white flecks: the melted coconut oil hit cold condensed milk or cold milk and set. Use room temperature ingredients, or warm the whole batch 10 seconds and blend again.
- Too thick to blend: add milk 1 tablespoon at a time. Small amounts make a big difference.
- Too runny: chill it 20 to 30 minutes and stir. Coconut oil firms up as it cools.
- Hard straight from the fridge: that is the coconut oil too. Leave it on the counter 15 to 20 minutes or microwave 10 seconds and stir.
- Tastes flat: a pinch more cinnamon or a drop of almond extract wakes it up.
Turning It Into a Dip, Drizzle or Chocolate Spread
A Biscoff dip for fruit needs ⅓ cup milk instead of ¼ cup. It comes out looser and coats apple slices and strawberries without tearing them. Serve it next to a bowl of my simple dessert dip for a party board.
To make a cookie butter sauce or drizzle, stir 1 to 2 tablespoons of milk into ½ cup of the finished spread and warm it for 10 to 15 seconds. It pours in a ribbon over pancakes, ice cream, or a cheesecake.
Chocolate cookie butter takes 2 tablespoons unsweetened cocoa powder, blended in with the condensed milk. Crunchy? Pulse in 3 or 4 broken cookies at the very end. Crushed toffee bits, stirred in by hand, turn it into a toffee dip. Peanut butter can replace the coconut oil (start with 3 tablespoons), but it thickens the spread, so expect to add a little more milk.
How Long Homemade Cookie Butter Keeps
Spoon it into a clean, airtight glass jar and keep it in the fridge for up to 2 weeks. Do not leave it out for more than about 2 hours, since it contains milk. The flavor gets deeper after the first day.
To freeze, pack it into a freezer-safe container, leave a little space at the top, and freeze for up to 3 months. Thaw overnight in the fridge and stir well before using.
What to Use Biscoff Spread For
Spread it on toast with sliced banana, swirl it over oat pancakes, or layer it into a brownie trifle between the cream and the cake. If you like the flavor, try it in Biscoff fudge, Biscoff pudding, or a cookie butter frosting for cupcakes. A jar with a ribbon makes a nice gift, as long as it goes straight into the fridge.
Cookie Butter Questions
How many Biscoff cookies do I need for cookie butter?
About 25 cookies, which is 2 cups crushed or roughly 200 grams, for about 1½ cups of spread.
Is homemade cookie butter the same as Biscoff spread?
It tastes very close, but it is creamier because of the condensed milk. Unlike the jarred spread, it must be kept in the fridge.
Can I make Biscoff cookie butter without condensed milk?
Not with this recipe as written, since the condensed milk is what keeps it smooth instead of grainy. For a dairy-free version, use sweetened condensed coconut milk and a plant-based milk.
Why did my cookie butter get hard in the fridge?
Coconut oil turns solid when cold. Let the jar sit out 15 to 20 minutes and stir, and it softens back to a spread. Have condensed milk left in the can? Use it up in my caramel sauce from condensed milk.
Biscoff Cookie Butter
This Biscoff cookie butter is a smooth homemade spread made with Biscoff cookies, sweetened condensed milk, melted coconut oil, brown sugar, vanilla, and a little cinnamon. It takes 10 minutes in a food processor and makes about 1½ cups of thick, glossy, spoonable cookie butter. Grind the cookies to a fine powder first, then add the milk one tablespoon at a time so the homemade Biscoff spread turns creamy instead of grainy. Use it as a Biscoff dip for apples and strawberries, a warm cookie butter drizzle for pancakes and ice cream, a swirl in brownies or cheesecake, or a spread on toast. Add 2 tablespoons cocoa for a chocolate version. Keep it in the fridge for up to 2 weeks.
Ingredients
- 2 cups Biscoff cookies (about 25 cookies)
- ½ cup sweetened condensed milk
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil or neutral oil
- ¼ cup milk or non-dairy milk, more as needed for consistency
Instructions
- CRUSH THE COOKIES: Place the Biscoff cookies in a high-speed blender or food processor and pulse until they form fine, even crumbs.
- ADD WET INGREDIENTS: Add the sweetened condensed milk, melted coconut oil, brown sugar, vanilla extract, and cinnamon if using. Blend to combine the mixture evenly.
- BLEND UNTIL SMOOTH: With the motor running, slowly add the milk one tablespoon at a time until the mixture becomes creamy and spreadable. Scrape down the sides of the bowl as needed to ensure everything is fully blended.
- ADJUST CONSISTENCY: If the mixture is too thick, add more milk gradually and blend again. If it’s too thin, refrigerate the mixture until it thickens to your desired texture.
- STORE AND ENJOY: Transfer the cookie butter to a clean, airtight jar. Let it cool completely before sealing and storing in the refrigerator for up to 2 weeks.
Notes
Grind the cookies to a fine, dry powder before adding any liquid, or the spread stays gritty. Use room temperature condensed milk and milk so the melted coconut oil does not set into flecks. Stop blending when it is slightly looser than you want; it thickens as it chills. Store in an airtight jar in the refrigerator for up to 2 weeks (it contains milk, so do not keep it at room temperature) or freeze for up to 3 months. If it is hard from the fridge, let it sit 15 to 20 minutes or warm 10 seconds and stir. For a dip, use ⅓ cup milk. For a dairy-free version, use sweetened condensed coconut milk and plant-based milk.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 148Total Fat 7.2gSaturated Fat 4.5gUnsaturated Fat 2.7gCholesterol 2.0mgSodium 88mgCarbohydrates 20gFiber 0.4gSugar 12gProtein 1.8g
1780 calories per serving?
Good catch, that number was wrong. It had been calculated for the whole batch as one serving. It’s corrected now: the recipe makes about 1 1/2 cups, and a 2 tablespoon serving is about 148 calories.