Easy Vegan Biscoff Spread Recipe
Vegan Biscoff Spread | This vegan cookie butter is sweet, spiced, and spreadable. It’s made with Biscoff cookies, vegan butter, maple syrup, and plant-based milk. It’s perfect to use in baked goods or for spreading on toast.
I have found the perfect balance with this Lotus Biscoff spread recipe! I have tried making it with corn syrup, but I found it came out thick and syrupy, not spreadable like the original Biscoff spread.
Simply blending the cookies with a splash of maple syrup, plant milk, and melted vegan butter yields the perfect spreadable consistency.
This vegan cookie butter is soft, sweet, spreadable, and easy to make. It’s perfect for making baked goods, spreading on toast, or eating by the spoonful. It takes just a few minutes to whip up in the blender and can be customized to your taste preferences.
What is cookie butter?
Cookie butter is just a spreadable blend of cookies, along with other ingredients like butter, milk, or even corn syrup, to ensure a smooth texture.
In my cookie butter recipe, I use Biscoff cookies, oat milk, and melted butter, and I opt for maple syrup over corn syrup. I have tried corn syrup but it was too syrupy for my liking. Maple syrup offers a hint of extra sweetness and contributes to that smooth spreadable texture.
Are Biscoff cookies vegan?
Yes, Biscoff cookies are 100% vegan. They’re made with flour, sugar, vegetable oil, baking soda, soy flour, salt, and cinnamon. They’re perfectly crispy and snappy, making them perfect for baking or making cookie butter.
Where to buy Lotus Biscoff cookies
In Canada, I buy Biscoff cookies from Superstore for $3.99. You can likely find them at your local grocery store or supermarket. Make sure you buy the non-individually wrapped cookies for this recipe!
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Add the cookies to a blender and blend into fine crumbs. Scrape down the sides.
Add the melted butter, maple syrup, and milk. Blender until smooth, about 1-2 minutes, scraping down the sides as needed.
Spread on toast, add to smoothie bowls and oatmeal, or eat by the spoonful!
Tips for making homemade Biscoff spread
What to serve with Biscoff spread
Biscoff spread can be eaten with toast, vegan bagels, pancakes, gingerbread muffins, or fruit. It can also used in oatmeal or smoothie bowls, or be eaten by the spoonful.
For similar spreads, try my Maple Cinnamon Cashew Butter or my Vegan Cream Cheese.
Storage
Store the Biscoff spread in a container in the fridge for up to 3-4 days.
FAQ’s
You can make cookie butter by crushing cookies in the blender and adding milk, melted butter, and maple syrup.
Vegan Biscoff Spread
Equipment
- blender I use a Ninja blender
- 1 silicone spatula
Ingredients
- 250 grams Biscoff cookies 1 package
- 2 tablespoons vegan butter melted
- 2 tablespoons maple syrup
- 2 tablespoons plant based milk I used oat milk
Instructions
- Add the Biscoff cookies to a blender and blend to a fine crumb.
- Add the melted butter, maple syrup, and plant based milk. Blend until it reaches a smooth, spreadable consistency. You'll need to scrape down the sides of the blender 2-3 times to ensure even blending.
Notes
Nutrition
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
