First, we made the gluten free speculoos speculaas biscoff cookies. The idea was to make them into gluten free speculoos spread, but mostly based on faith. In you. Since you love cookie butter spread, even though I didn’t get it at all. Well, I get it now, you smartypants, you. So get those cookies ready, sister!
Now, biscoff cookies’ ingredients state that they only have cinnamon as a spice. But if you’d like to add more spices, go for it! My recipe tracks the original, as all my gluten free copycat recipes do.
Of course, the backbone of this deliciously smooth, buttery and spicy cookie spread is our copycat gluten free biscoff/speculoos cookies, but really any gluten free crispy cookies would work beautifully. First, I tried making the spread in my food processor. It did a pretty nice job, the little workhorse.
But I finally bought a slightly higher end blender, and found that I got a much, much smoother spread in the blender than in the food processor. Maybe a $500 blender would make it smooth as silk, but I’m just not going to drop that much cash on a blender, particularly when I write a gluten free blog about getting the job done on a shoestring.
After significant research, not to mention tons of handwringing and gnashing of teeth, I bought a $200 Breville Hemisphere Control Blender—with a 20% coupon from Bed Bath & Beyond. So far, it doesn’t leak (hallelujah!), and it is plenty powerful for me. Plus, now I can make proper green smoothies, which I am somewhat embarrassed to admit I rather enjoy making.
Plus, my new semi-high speed blender takes those gorgeous gluten free cookies and makes them into that lovely gluten free speculoos spread. Oh, and if I were you, right after the speculoos, I’d start crushing these gluten free thin & crispy chocolate chip cookies, and then mix in some extra miniature chocolate chips at the very end. Wouldn’t that be amazingly decadent?
Gluten Free Speculoos Spread
9 ounces gluten free Speculoos/Biscoff/Speculaas Cookies, broken
1/4 cup (55 g) packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup (144 g) vegetable shortening, melted*
2 tablespoons (18 g) tapioca starch (optional)**
Place the broken cookies, brown sugar, cinnamon, and baking soda in the bowl of your food processor fitted with the steel blade (or the pitcher of a blender). Pulse to combine and to break the cookies into crumbs. Add the vegetable shortening, and blend until smooth (on my blender it took 2 to 3 60-second blend cycles to become smooth). The heat of the blender or food processor may cause the spread to liquify, but it will become much firmer as it cools.
Transfer the spread to a container, and allow it to sit uncovered at room temperature until no longer warm (about 30 minutes). Cover and store at room temperature until firm (about 2 hours). It will harden if stored in the refrigerator, but will soften again when it returns to room temperature.
*The shortening I use and recommend is Spectrum nonhydrogenated vegetable shortening, made from palm oil.
**The addition of tapioca starch/flour to the spread will result in a tighter, more easily spreadable mixture.