Speculoos Cookies & Homemade Cookie Butter Recipe

Easy Healthy Homemade Cookie Butter (3 Ingredients …

WEBJan 31, 2021 · To make cookie butter from scratch, all you need is 1 food processor, 2 minutes, and the 3 ingredients! Break up the cookies and …

Rating: 5/5(3)
1. Break cookies into large pieces, and place in food processor or blender.
2. Add almond butter and process to form crumbs.
3. Pour in milk (a little at time) and process until you get the desired consistency.
4. Use less for crunchy, and add more for smooth.

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(NoBake!) Gluten Free, Paleo & Keto Speculoos …

WEBDec 9, 2020 · Turn the heat down to low and continue to cook for 20-25 minutes more until fully browned (and it tastes like speculoos!). …

1. Lightly toast almond flour in a saucepan over medium heat, until lightly golden and fragrant (2-4 minutes), tossing it about every so often to keep it from burning. Add in the six spices and continue toast it until fully golden and the spices become very aromatic, 2-4 minutes more.
2. Add in the butter, sweetener, salt, molasses (optional) and mix until melted and incorporated. Taste for sweetness and salt, and season to taste. Turn the heat down to low and continue to cook for 20-25 minutes more until fully browned (and it tastes like speculoos!).
3. Remove from heat, add in almond butter and blend until fully smooth with a stick blender. Alternatively, transfer to a food processor and blend until smooth.
4. Transfer your keto speculoos cookie butter to a mason jar (or sealable container) and allow to cool completely before refrigerating. Alternatively, transfer to silicon molds and make fat bombs out of it. Keep refrigerated for a couple weeks and frozen for 3 months.

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Homemade Speculoos (Biscoff) Cookies Foodie Fiasco

WEBSep 10, 2016 · Preheat oven to 325°F, and line another baking sheet with parchment paper. Using a thin spatula, carefully lift up the cookies from …

1. In a large mixing bowl (or the bowl of a stand mixer), combine butter or Earth Balance, sugar or erythritol, and brown sugar or erythritol plus molasses and beat until combined and fluffy. Add in molasses, egg or egg replacer, and vanilla extract and beat until smooth. Add in almond meal, cinnamon, ginger, cloves, and salt and stir until combine.
2. Turn the cookie dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough and, using a rolling pin, roll out the dough to 1/4 inch thickness. Place on a baking sheet. Chill in the freezer for one hour. After an hour, fetch the baking sheet from the oven and carefully peel the cookie dough fro the parchment paper. Using a pizza cutter, cut the dough into 48 even squares.
3. Preheat oven to 325°F, and line another baking sheet with parchment paper. Using a thin spatula, carefully lift up the cookies from the original parchment paper and place 1 inch apart on the prepared baking sheet. Bake in the oven at 325°F for 12-15 minutes, or until they're golden/slightly brown. Let cool on wire racks. Feel free to make some cookie butter... if these last that long. Devour.

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