Nut-Free Homemade Biscoff Butter
Indulge in the irresistible flavors of Nut-Free Homemade Biscoff Butter—a velvety, spiced spread that transforms your favorite Biscoff cookies into creamy perfection. This quick and easy recipe comes together in just 15 minutes, blending the caramelized goodness of Biscoff crumbs with the rich notes of coconut oil, cinnamon, and vanilla. With a touch of brown sugar and smooth whole milk, the result is a nut-free delight that's perfect for spreading on toast, drizzling over pancakes, or enjoying by the spoonful. This homemade spread is a pantry-friendly alternative to store-bought cookie butter, with no hidden additives and a texture that's divinely smooth. Whether you're looking for a dessert topping or a snack-time treat, this Nut-Free Homemade Biscoff Butter is your new go-to indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Biscoff cookies
- 60 grams Coconut oil
- 30 grams Brown sugar
- 1 teaspoon Cinnamon
- 120 ml Whole milk
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Begin by placing 300 grams of Biscoff cookies into a food processor. Blend until the cookies transform into a fine crumb-like texture.
In a small saucepan over low heat, melt 60 grams of coconut oil. Once melted, add 30 grams of brown sugar and stir until fully dissolved.
Add 1 teaspoon of cinnamon and 120 ml of whole milk to the saucepan. Heat gently while stirring until the mixture is fully combined and smooth.
Add the cookie crumbs to the saucepan, stirring continuously to ensure there are no lumps. The mixture should become thick and well-incorporated.
Remove the saucepan from the heat and add 0.25 teaspoon of salt and 1 teaspoon of vanilla extract. Stir well to combine all the flavors.
Allow the mixture to cool for a few minutes, then transfer it back to the food processor. Blend on high speed for about 1-2 minutes, or until the butter becomes smooth and creamy.
Spoon the Biscoff butter into an airtight container. Let it cool to room temperature before sealing and refrigerating.
Store in the refrigerator for up to two weeks. Before serving, allow it to come to room temperature for easy spreading.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 135.6 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
