Paleo Speculoos (or Biscoff) cookies get ground into a cookie purée, then combined with coconut cream for a well-spiced, rich and creamy treat.
Here’s a sentence we never thought we’d hear: Cookie butter that’s 100 percent Paleo. We’ve taken the trendier, cookie-filled cousin to peanut butter and made a delectable, clean-eating version. Thank us later.
We start by whipping up a quick and crispy Paleo Speculoos cookie. Speculoos cookies are traditionally baked around the holiday season in The Netherlands and Belgium. The original holiday-spiced, butter-laden versions come imprinted with gorgeous holiday season-evoking presses, but since we’re breaking ours up to be puréed into something even more wonderful, we’re not too concerned with how pretty the cookies are. If you’re just interested in making the cookies, however, feel free to use this recipe and imprint the dough at the end.
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For the cookies, instead of butter, sugar and flour, we use clean-eating standbys coconut flour, tapioca starch (arrowroot powder works too), coconut sugar and coconut oil. We don’t skimp on the spice. We add extra cinnamon and ginger to the blend of cinnamon, allspice, ginger, nutmeg and cloves in the pumpkin pie spice.
After the cookies are finished, we quickly grind them into a cookie purée, then whip in chilled coconut cream for a creamy, spreadable treat. Coconut cream can be found at most health and specialty food stores, online, and occasionally in your grocery store’s Asian foods aisle. If you don’t have coconut cream, scoop out the cream that separates from the liquid after chilling a can of full-fat coconut milk in the fridge overnight, and voilà, coconut cream!
Trader Joe's Style Cookie Butter Recipe
Trader Joe's Style Cookie Butter Recipe
Courtney HamiltonFor the Cookies:
- 3/4 cup coconut flour
- ¼ cup tapioca starch
- 1 t pumpkin pie spice
- ¼ t ground ginger
- ¼ t cinnamon
- Pinch of salt
- 1 egg
- ¼ cup coconut sugar
- ¼ cup coconut oil (soft, but not melted)
For the Cookie Butter:
- 8 cookies
- ½ cup coconut oil, melted
- ½ t pumpkin pie spice
- ½ t ginger
- ½ t cinnamon
- 1 T maple syrup
- 1 cup chilled coconut cream
- Preheat oven to 350°F. Combine coconut flour, tapioca starch, pumpkin pie spice, ginger and cinnamon.
- In a separate bowl, whip coconut oil, egg and coconut sugar with a hand or stand mixer for 5 minutes, or until light and well incorporated.
- Slowly incorporate flour mixture with your hands to form a dough.
- Roll dough into flattened disks.
- Bake 15 to 20 minutes, until crisp. Allow cookies to cool.
- Break cookies into small pieces, then add to a food processor or blender. Blend until you have crumbs.
- Add coconut oil and spices to the crumbs. Blend until well incorporated.
- Transfer mixture to a bowl. With a hand or stand mixer, whip coconut cream, maple syrup into mixture until creamy.
Tip: We recommend this as a decadent fruit dip or, if you’re feeling indulgent, as part of a fruit “s’more,” using this cookie butter to sandwich together dark chocolate and fruit.
(You’ll Also Love: The Easiest Almond Butter You’ll Ever Make)
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