First, start by giving the lotus biscoff cookies a rough chop so you don’t have any trouble blending them together. Cut the butter into thin slices. I prefer to cut the butter so that it incorporates easier into the rest of the ingredients.
In a blender or food processor, combine the biscoff cookies, butter, brown sugar, cinnamon, nutmeg, milk, vanilla extract and salt. Blend on high speed or pulse to combine. If needed, open the blender or food processor and use a spoon to scrape the sides and combine the ingredients. Blend again as necessary.
Finally, spread over a slice of toast or enjoy as a dip for fruits.
- If you like your homemade cookie butter a little chunky, add some crushed up lotus biscoff cookie crumbs into the spread and mix.
- Store in an air tight container at room temperature for up to 5 days.
- If you can’t find Lotus Biscoff Cookies, any brand of ginger snap or speculoos cookies will work as a substitute.
Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg