Have you always wanted to try the infamous Speculoos Cookie Butter (from Trader Joes), but can’t eat gluten? I sure have! I finally recreated the cookie butter and had my gluten eating friends test it. They said my version tasted similar all while being healthier and lower sugar! I can’t wait to for you to try this gluten free cookie butter.
This homemade cookie butter does have a few steps. You first have to make the gluten free Biscoff cookies. These are a pretty basic graham cracker like cookie. Once those have baked and cooled, you’ll blend them up with some melted coconut oil and a few other ingredients to get a smoothie cookie butter.
Gluten Free Cookie Butter
This homemade cookie butter tastes similar to the original all while being gluten free, nut free, and lower in sugar! We'll use homemade gluten free biscoff cookies combined with Speculoos seasoning to make this healthy version of cookie butter.
Servings 0
Ingredients
Cookie Butter
- 1 batch of my gluten free speculoos/biscoff cookies recipe below
- 2 Tbsp tapioca starch
- 1/4 tsp. baking soda
- 2 Tbsp brown sugar
- 1/2 cup melted coconut oil
- extra speculoos seasoning if desired
Gluten Free Biscoff Cookies
- 1/2 cup Tigernut flour
- 1/2 cup 1:1 gluten free flour
- 1/4 cup white sugar or 2 tbs white sugar, 2 tbs dark coconut sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 Tbsp speculoos seasoning recipe below
- 1/4 cup coconut oil
- 3 Tbsp maple syrup
- 1 tsp vanilla
Speculoos Seasoning
- 1 Tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/4 tsp cardamom if you have it (can leave out if don’t)
Instructions
- First, make the cookies. Preheat oven to 350F.
- Sift the flours together then mix with remaining dry ingredients.
- Combine all the ingredients together and mix until a dough forms.
- Roll the dough out on a floured surface and cut into squares or whatever shapes you want.
- Place cookies 2 inches apart on a parchment lined baking sheet and bake for 12-17 minutes until golden and firming up to the touch. Remove from the oven and let cool completely.
- Once cookies are done and cooled, blend them in a high speed blender or food processor into a fine powder. Add remaining dry ingredients and blend again.
- With blender or food processor on low, drizzle in the melted coconut oil and let blender run until you get a smooth butter. This can take some time so be patient and clean up the kitchen while the blender runs 😉. If the butter is not coming together or smooth enough, you can add some more melted coconut oil until you get the consistency you like.
- Taste the cookie butter and add more seasoning if desired.
- If you want the cookie butter to harden, place it in the fridge. You’ll just have to leave out to soften when ready to eat. This keeps fine in the pantry too!
