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 infamous cookie butter and my version is healthier than what’s on the market today. I can’t wait to for you to try it!
Gluten Free Cookie Butter:
-1 batch of my gluten free speculoos/biscoff cookies (recipe below)
-2 tbs. tapioca starch
-1/4 tsp. baking soda
-2 tbs. brown sugar
-extra seasoning if desired
-1/2 cup melted coconut oil
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 Tbs speculoos seasoning (recipe below)
-1/4 cup coconut oil
-3 Tbs maple syrup
-1 tsp vanilla
Speculoos seasoning:
-1 tbs cinnamon
-1/4 t nutmeg
-1/4 t cloves
-1/2 t ginger
-1/4 t cardamom, if you have it (can leave out if don’t)
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.
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!
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