This spiced spread starts with crisp spice cookies ground into a fine, sandy crumb, then blended with warm brown sugar, cinnamon, and ginger until glossy and fragrant. A steady stream of that warm mixture gets processed right into the cookie crumbs, transforming into a smooth, thick spread that clings to a spoon just like a jar of peanut butter. A few tablespoons of gradual liquid bring it to that perfect slow-pour consistency, so you can dial in the texture exactly how you like it. Once it sets at room temperature for half an hour, it firms up into a jar-worthy spread ready for toast, oatmeal, or straight-off-the-spoon snacking. It stores beautifully on the counter or in the fridge, making it an easy make-ahead treat to keep stocked in a vegan pantry.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
