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Ever since I stumbled upon the delectable world of Biscoff, I’ve been on a quest to craft a homemade version that not only rivals the original in taste but also wholesomeness. Today, I’m thrilled to share with you a recipe that does just that—introducing my homemade Cookie Butter! It’s a healthier, more flavorful alternative to store-bought spreads. This cookie butter is also the most crucial ingredient in my Cookie Butter Granola; more on that later!
You might be asking what is biscoff anyway? Well, if you’ve been on an airplane in the last 5-10 years you’ve probably been handed a little two-packet cinnamon flavoured cookie with a red package. The biscoff is the heart of this recipe and if you’re still curious about what that tastes like imagine a blend of sweetness, spices, and a hint of caramel – and then try the recipe for yourself and get blown away because this cookie butter is a healthier and might I say more tasty… omg, yes I said it!
Creating your own cookie butter at home is simpler than you might think. With just a few ingredients and a food processor, you’re on your way to making a spread that’s versatile, delicious, and surprisingly easy to whip up.
Start by roasting all of your raw nuts in the oven for 20 minutes and shake the pan midway to ensure all sides are getting toasty. Once that’s finished you’ll want to give them some time to cook down so if you’re like me (in Canada) that means 5 minutes but if you’re anywhere else wait until cool to touch.
Add all the nuts to the food processor and process. After adding the remaining ingredients to the nuts begin processing. This WILL TAKE TIME, trust the process! After 1-2 minutes scrape down the sides of the bowl and continue processing and every 2 minutes, scrape down the bowl until the butter starts to form.
Don’t get discouraged because this can take up to 7-8 minutes until nut butter is smooth and creamy depending on the power of your processor. Once you’ve achieved that luxurious, thick but smooth consistency you’re ready to transfer to an airtight jar and keep in the pantry for up to two weeks!
This is the fun part because you can use this cookie butter however your heart desires. My main reason for making it was that I wanted a decadent spread that tasted illegal but was actually full of healthiness and it’s been achieved!
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16 Responses
Hi there what food processor do you use ? Thanks 🙏
Hey Donna, I use Breville
just made,absolutely georgous! a big thank you my kids ate made about biscoff and it is so sugary that I don’t buy it anymore- so it ll be a nice surprise
ps my vitamix didn’t like too much the blending
So happy you gave this recipe a try! A food processor might do the trick if your vitamix wasn’t happy!
My cookie butter is turning out thick or kind of seizing up. What causes this? I processed just the nuts first and got a super creamy nut butter like your images shows. But as soon as I added in the maple syrup, olive oil, and spices, it thickened up immediately. So which of these ingredients is causing this to happen?
Hey Tyler, Sorry you’re having a hard time with the cookie butter. I add in all the ingredients at the same time and process it that way. My guess is that your maple syrup might have been cold which most likely shocked the warm nut butter causing it to seize. I hope it was delicious nonetheless!
Hi Teriann,
My child is allergic to cashew and pistachios, can you advise any other nut that I could add to make the cookie butter with?
Hi Dwitiya, you can use any other nut butter like peanut butter, almond butter, or a seed butter. I hope this helps.
Hello, do you use skin on almonds or blanched please? Thank you.
Hi Kim, I did not blanch the almonds, I used them with the skin on. Enjoy this recipe 🙂
Amazing! Thank you. Want to make it this week! Love your granola recipes!
I followed the recipe but my cookie butter turned out more like the consistency of dough. After 12 minutes, it never got to a pourable consistency.
Hmmm not sure. If the maple syrup was cold that could seize up the nuts. I made it immediately after reading this comment and it does come together to a pourable consistency for me. Add an extra tbsp of olive oil if it is too dry. I am sorry you had a hard time with it!
Thank you for your comments. The nut mixture was so delicious that I froze it and now add it to my coffee smoothies and it’s a wonderful addition. However, I will make it again and be sure to add more olive oil if the mixture doesn’t naturally liquify.