Soy-Free Homemade Biscoff Butter
Indulge in the rich, spiced sweetness of this Soy-Free Homemade Biscoff Butter—your new favorite spreadable treat! Crafted from crunchy Biscoff-style cookies, this creamy spread is deeply infused with warm flavors of cinnamon, nutmeg, and vanilla. Perfect for those avoiding soy, it relies on the luxurious blend of unsalted butter and coconut oil to achieve a silky, spoonable texture. With just 15 minutes of prep and a handful of pantry staples, you can whip up a batch that’s ideal for spreading on toast, drizzling over desserts, or enjoying straight from the jar. Plus, it’s easily customizable—adjust the spice or sugar levels to make it uniquely yours. This homemade alternative is a must-try for cookie butter enthusiasts and anyone craving a soy-free twist on the classic!
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Recipe Information
Ingredients
- 200 grams Biscoff-style cookies
- 100 grams Unsalted butter
- 2 tablespoons Coconut oil
- 1 tablespoon Brown sugar
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 tablespoons Water
Instructions
1. Place the Biscoff-style cookies in a food processor. Pulse until you achieve fine crumbs.
2. In a small saucepan over low heat, melt the unsalted butter and coconut oil together until completely liquid.
3. Add the melted butter and coconut oil to the food processor with the cookie crumbs.
4. Add the brown sugar, cinnamon, nutmeg, vanilla extract, salt, and water to the mixture.
5. Process the mixture on high speed until smooth and creamy. This may take 1-2 minutes, and you may need to scrape down the sides of the bowl to ensure everything is incorporated.
6. Taste the biscoff butter and adjust any seasonings to your preference, such as adding more cinnamon or sugar if desired.
7. Transfer the biscoff butter to an airtight container. Let it cool completely at room temperature before sealing and storing.
8. Store in the refrigerator for up to 2 weeks. For easier spreading, let it sit at room temperature for a few minutes before using.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 73.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 218 mg | 5% | |
*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.
