In a food processor, pulse the speculoos cookies until finely ground, like sand.
In a medium bowl, combine the brown sugar, evaporated milk, coconut oil, ground cinnamon, and salt. Give all the ingredients a quick stir.
Add the ingredients in the bowl to the ground cookies in the food processor. Process on low to medium setting until the mixture is silky-smooth. If the cookie butter seems too thick, add a splash of evaporated milk to loosen the consistency. If the cookie butter appears too watery, simply add more cookies.
Quickly pour the warm and fluid cookie butter out of the food processor and into an airtight container such as a glass lidded jar. Enjoy!
You can store homemade cookie butter in the refrigerator for up to 5 to 7 days in an airtight container. We prefer to keep our homemade cookie butter in glass jars to prevent odors from penetrating. Before serving, allow your cookie butter to sit at room temperature until softened.
Sure. To substitute vegetable oil for coconut oil, use the same amount of vegetable oil as coconut oil.