Gluten-Free Cookie Butter (aka Biscoff Spread)

Cookie butter is exactly what it claims: spice cookies blitzed with butter and condensed milk into a spreadable secret weapon. Store-bought Biscoff spread contains wheat, so this homemade version — built on gluten-free speculoos — is how GF eaters join the cult.

Yield: About 1 1/2 cups · Time: 15 min (with cookies on hand)

Ingredients

• 2 1/2 cups (250 g) gluten-free speculoos or spice cookie crumbs
• 1/2 cup (120 ml) evaporated milk or full-fat coconut milk, warmed
• 4 tbsp (55 g) butter, melted
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• Pinch of salt
• 1–3 tbsp neutral oil to adjust texture

Directions

1. Grind the cookies to fine crumbs in a food processor.
2. Add the warm milk, butter, sugar, cinnamon, and salt; process until thick and smooth.
3. Stream in oil a spoonful at a time until it flows like peanut butter.
4. Jar and refrigerate up to 2 weeks; it thickens when cold.

Pro tip: Use our gluten-free speculoos recipe for the cookies — one batch makes the cookies and the butter.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.