1-First Step: Gather and Prepare Ingredients Start your mise en place by measuring out 16 oz Biscoff or speculoos cookies. Break them into smaller pieces for easier blending, especially if using a blender instead of a food processor for this DIY cookie butter from Biscoff cookies. Melt 1/4 cup coconut oil in the microwave for 20-30 seconds until liquid. Have 2 tbsp brown sugar and 2-4 tbsp water or plant milk ready nearby. This setup keeps the process smooth for busy parents or students.

2-Second Step: Crush the Cookies Add the cookie pieces to your food processor or high-speed blender. Pulse until they turn into fine crumbs, about 1-2 minutes. Scrape down the sides to ensure even grinding. For a cookie butter recipe without food processor, place cookies in a zip-top bag and crush with a rolling pin, then transfer to a bowl. This step releases the spices, filling your kitchen with that irresistible speculoos aroma.

3-Third Step: Incorporate Wet Ingredients Pour in the melted coconut oil and brown sugar over the crumbs. Start the processor and blend for 30 seconds. Gradually add 2 tbsp water or plant milk while running, increasing by 1 tbsp at a time until it forms a thick paste. Vegan adaptations shine here with plant milk. Blend another 1-2 minutes, pausing to scrape as needed. The mixture should pull away from the sides like dough.

4-Fourth Step: Achieve Desired Consistency Test the texture by scooping some out; it should spread easily like peanut butter. If too thick, add another tbsp liquid and blend 20 seconds more. For chunky homemade cookie butter, reserve 1/4 cup crumbs and pulse them in at the end. Taste and adjust sweetness if desired, but the cookies provide plenty. This customization suits diet-conscious tweaks effortlessly.

5-Fifth Step: Transfer and Cool Scoop the finished biscoff spread into a clean glass jar. Let it cool at room temperature for 30 minutes; it firms up slightly. Seal tightly. For gluten-free or low-calorie versions, note the oil choice impacts spreadability. Your cookie butter is now ready to enjoy on toast, in oatmeal, or as a fruit dip.