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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!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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36 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.
Hi my child has the same allergies but why would I use another type of nut butter in place of raw cashews? Do you mean use any other nut or seed instead? And keep it the same quantity? Or should we look at something like macadamias that are also smooth like cashews? Thanks
Hi Ronit, you could try using macadamias or another nut however I have not done this recipe any other way than as I’ve written it. If you give it a try let me know how it goes.
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.
Hello, Teri Ann
After tried for the first time your recipe “Cookie Butter” a don´t achieve the consystence, you show in pictures of the ebook. It don´t turned to the liquid phase. I added two more spoon of olive oil…… it was not enough.
Perhaps my cup it´s to big balanced with the quantities of Liquids ingredients??? Or my kewood processor don´t have enough power ??? I cooked with the processos at the maximum speed.
Can you help me to solve the issue, because I want to try again?
Hi! My guess is that you’re food processor is having a hard time with the length of time it takes to make this a smooth consistency. I have made it so many times and depending on the time of year the length of time varies! I have a powerful Breville processor. Maybe the Kenwood isn’t as powerful…The last time I made it I had to increase the oil (olive oil works best) by 2 tbsp. Make sure the nuts are still warm and the maple syrup isn’t cold. The last part is to have tons of patience. It will eventually turn liquidy!!!
Absolutely delicious. Won’t last long
Certainly disappears quickly!! I’m so glad you like it 🙂 Thank you for the rating and review
Split open a date, fill with this amazing cookie butter, drizzle with dark chocolate then sprinkle with coconut and a grain of two of flake salt and Perfection!
Wow Robin, you might have just revolutionized the cookie butter!! That sounds incredible and I will certainly need to give it a try 🙂
I made this recipe for my coworkers as a small Christmas gift, and they loved it. My daughter couldn’t stop sampling it. I’m allergic to almonds so I’m trying to figure out how to make it safe for me.
Hey Jen! So happy that everyone enjoyed them 🙂 if you cannot have almond I would substitute with any other nut!
Do you think a Ninja would be powerful enough to properly process this?
I think so, you might want to do it in smaller batches
I’ve made this recipe several times now and it is absolutely delicious!! It takes patience and perseverance but the results are definitely worth the effort. Highly recommend. Also highly recommend all Teri’s granola recipes but my favourite is the cookie butter one using this recipe!!
Thank you so much Christine. Love reading this. It IS worth the effort 🙂
Hello there.
I just like to know if interested of olive oil I can use coconut oil?
I highly recommend using olive oil!!
I made it for the first time today. I struggled to get the consistency and never achieved the consistency of creamy butter. I added so much oil. I had patience and waited but my Cuisinart got extra hot. My nuts were warm and maybe my syrup wasn’t warm enough. But I could not reach the consistency. I did add everything at the beginning. I’m going to try again but would welcome any suggestions.
Hi Amy, I used to have a cuisinart and it wasn’t powerful enough to make nut butters. Mine used to overheat all the time. I am sorry your machine wasn’t strong enough. Making sure the nuts are hot and syrup is room temperature def helps!! You shouldn’t have to add that much oil… Please feel free to shoot me an email and we can trouble shoot this together!!
What are the ingredients?
Jump to recipe so you see the full list of ingredients!