finally. my speculoos cookies have fulfilled their destiny. and at last, i understand what the obsession with cookie butter is all about. you guys, this stuff is so good. it’s cookies. that you can spread. onto anything. do you need more convincing? the flavor is super sweet and super intense. it tastes exactly like the cookies, only now you can eat them with a spoon.
i actually went through a couple of recipes before arriving at this one. with the first recipes i tried, the taste was really good, but the texture just wasn’t right. it was either too grainy, or sort of mushy but not spreadable. then i found this recipe that uses coconut milk – success! the final product is perfectly smooth and deliciously creamy. it’s so, so good.
creamy and delicious. cookies you can spread.
- 250 grams speculoos cookies (this was about 20 of the cookies i made)
- ¼ cup brown sugar
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 teaspoons lemon juice
- ½ teaspoon cinnamon
- put the cookies in a food processor and grind them to a fine powder. add the brown sugar and pulse the food processor a few times to mix it in. add the rest of the ingredients and let the processor run until everything is combined into a smooth paste. scrape down the sides of the processor if necessary.
- store the cookie butter in an airtight container in the fridge. i found that at first, mine was a little too loose/liquidy, but after it chilled in the fridge it was perfect.