Ground into a fine, sandy crumb, those spiced Biscoff cookies are the whole foundation of this spread, warmed with brown sugar, cinnamon, and ginger until the kitchen smells like a cookie shop. A steady stream of neutral oil gets processed right in, giving the finished spread that glossy, pourable texture that moves slowly off a spoon rather than clumping up. The food processor does all the heavy lifting here, breaking everything down into a smooth, cohesive butter with zero large cookie bits left behind. It sets up thick and scoopable after a short rest on the counter, landing somewhere between peanut butter and cookie dough in the best way. Keep a jar on the counter for spreading on toast or swirling into oatmeal, or tuck it in the fridge for up to a month of easy snacking. This one's a solid pick for a dairy free pantry, no complicated steps required.
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Break the Biscoff cookies into rough pieces and add them to a food processor. Process for about 60 seconds, until the cookies are ground to a fine, sandy crumb with no large pieces remaining.
In a small saucepan over low heat, melt the butter with the neutral oil, brown sugar, cinnamon, ginger, and salt, stirring until the sugar dissolves and the mixture is smooth and fragrant, about 2–3 minutes. Remove from heat.
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