Food And Nutrition

Cookie Butter Recipe

Sure, chocolate spread and nut butter are great, but let’s talk about the glory of cookie butter. The sweet, buttery, spiced flavor of cookies in creamy, spreadable form. While you can find it in various supermarkets, it’s incredibly easy to make at home with the help of a food processor.

Table of Contents


  • 8 ounces Biscoff or speculoos cookies
  • 1 cup boiling water
  • 1/4 cup refined coconut oil, or cubed unsalted butter
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 1 pinch kosher salt


  1. Gather the ingredients.

  2. Break the cookies up with your hands and place them into a food processor.

  3. Pulse a few times, then process on high until the cookies are fine crumbs.

  4. Add the boiling water to the ground cookies and pulse a few times to combine. Scrape down the sides of the processor bowl with a rubber spatula.

  5. Add the coconut oil or cubed butter, honey, cinnamon, and salt. Process until smooth and creamy, stopping once or twice to scrape down the sides of the bowl, making sure the mixture is well combined.

  6. Transfer the cookie butter to a pint jar or 2 half-pint jars, with lids. Let chill for at least 1 hour, preferably 2 hours, before serving.


  • For super smooth cookie butter, make sure to process long enough to ensure the cookie crumbs are very fine. Using boiling water helps to dissolve any sugar in the cookies yielding a creamy texture.
  • Coconut oil produces a slightly thicker spread after chilling than butter, but either work well in this recipe.
  • Be sure to chill before serving. This allows the coconut oil or butter to set up, making the mixture spreadable.
  • It’s easy to halve this recipe if you’d like to make one cup.

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