Homemade Biscoff Spread
This homemade Biscoff spread turns Lotus Biscoff cookies into a smooth cookie butter with caramel notes and a little extra cinnamon. It takes about 10 minutes in a food processor and is just as good swirled into oatmeal as it is on toast.
If you love that caramelized cookie flavor, try my no-bake Biscoff cheesecake next, or serve the spread with Air Fryer apple wedges.
The key to a smooth spread is grinding the cookies and brown sugar finely before adding the other ingredients. Once the crumbs look like powder, the condensed milk and melted butter help turn them into a spread you can scoop from the jar.
Like my Devonshire cream, this one is incredibly versatile, and can be used in a lot of different ways.
Quick Look: Homemade Biscoff Spread
- 🔪 Prep time: 10 minutes
- ⏲️ Cook time: None
- 👪 Servings: 8
- 📋 Main ingredients: Lotus Biscoff cookies, condensed milk, melted butter and coconut oil
- ➡️ Cooking method: Crush → blend → adjust the texture → jar
- ⭐ Difficulty: Easy
- 🍽️ Best served: On toast, over oatmeal or caramelized banana yogurt bowl or as a fruit dip.
Jump to recipe
Why This Recipe
- Big cookie flavor: Biscoff cookies bring their caramelized flavor to every spoonful.
- No stovetop cooking: A food processor does the work once the butter is melted.
- Easy to adjust: Blend until smooth and add a little more melted butter if you want it easier to spread- that's what I did when I made Dulce de Leche spread too!
Recipe Ingredients
Lotus Biscoff cookies: The base of the spread. Break them up so they grind evenly.
Brown sugar: Adds a deeper caramel note. Grind it with the cookies to help avoid grit.
Sweetened condensed milk: Adds sweetness and gives the spread body. I use it as the base for my peanut butter fudge too.
Melted butter: Helps the fine crumbs blend into a smooth paste.
Coconut oil: Helps loosen the mixture as it blends.
Cinnamon: Boosts the warm spice already in the cookies.
See the recipe card below for the exact quantities.
Substitutions & Variations
- Try another speculoos cookie: A crisp caramelized speculoos biscuit works in place of Lotus Biscoff. The spice and sweetness may vary.
- Make it crunchy: Blend the base until smooth, then stir in a few crushed Biscoff cookies at the end.
- Adjust the cinnamon: Use less or leave it out if you prefer the spice from the cookies alone.
How to Make Homemade Biscoff Spread
Step 1: Roughly break up the cookies and add them to a food processor with the brown sugar.
Step 2: Process until the mixture looks like a fine powder. Stop to scrape down the sides if you see larger pieces.
Step 3: Add the condensed milk, melted butter, coconut oil and cinnamon. Blend on high until smooth, scraping down the bowl as needed.
Step 4: If it is too thick, blend in a little more melted butter. Transfer the finished spread to a clean airtight jar.
Shahida's Tips & Tricks
- Grind the cookies before adding liquid: Fine crumbs make a smoother spread and are harder to achieve after the mixture turns into a paste.
- Adjust slowly: If the processor is struggling or the spread feels stiff, add melted butter gradually and blend between additions.
- Taste at the end: Add the salt from the ingredient list to taste and pulse briefly to distribute it. I do this when I make roasted almond butter too.
How to Use Homemade Biscoff Spread
Spread it on warm toast or peanut butter brownie waffles, swirl it into oatmeal (or my caramelized banana yogurt bowl), or spoon it over vanilla ice cream. For a fruit plate, set it out with apple slices for dipping.
Use it as a filling between homemade vanilla wafers, or warm it gently until loose enough to drizzle over cheesecake. I love using it as a topping over my baked yogurt bowls and even on my peanut butter chia pudding or butterscotch pudding.
Troubleshooting & FAQs
The cookies or brown sugar may still be coarse. Grind them to a fine powder before adding the condensed milk and fats.
The butter and coconut oil firm up when cold. Let the portion you need soften briefly before spreading, or gently warm it if you want a drizzle.
Keep it in a clean airtight jar in the refrigerator. Scoop it with a clean, dry spoon and refrigerate the jar again after serving.
More Sweet Spreads and Desserts
If you tried this homemade biscoff spread or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Biscoff Spread
Ingredients
- 250 g Lotus Biscoff cookies
- 3 tablespoon condensed milk
- ½ teaspoon cinnamon
- 2 tablespoon melted butter
- 1 tablespoon brown sugar
- 1 tablespoon coconut oil
- 1 pinch salt to balance the sweetness
Instructions
- Roughly break the Lotus Biscoff cookies and add them to a food processor along with the brown sugar. Blitz until it turns into a fine powder.
- Add the condensed milk, melted butter, coconut oil and cinnamon.
- Blend again on high speed until the mixture turns smooth and spreadable. If the mixture looks thick, add a little more melted butter.
- Transfer to a clean, airtight jar and use immediately or store for later.
Notes
- Use original Lotus Biscoff cookies for the classic caramelized cookie flavor. Other crisp speculoos cookies work too, although the flavor may vary slightly.
- Grind the cookies and brown sugar into a fine powder before adding the wet ingredients to ensure a smooth, creamy spread.
- Use sweetened condensed milk rather than evaporated milk for the right sweetness and consistency.
- Melt the butter and coconut oil before blending so they combine evenly with the cookie crumbs.
- Scrape down the sides of the food processor occasionally to ensure everything is blended thoroughly.
- If the spread is too thick, add a little extra melted butter and blend again until it reaches your desired consistency.
- For a crunchy version, stir in a few crushed Biscoff cookies after blending.
- Store the spread in a clean, airtight jar in the refrigerator. Let it soften slightly before serving, as the butter and coconut oil will firm up when chilled.
