Here in Germany speculoos cookies are very traditional for Christmas. This recipe for a speculoos cream is super easy and delicious! I could just eat it right out of the jar! If you know the Lotus Biscoff Speculoos Cream then you will probably know how good it tastes.

I created this recipe in a “regular” version with cream and butter and in a “healthier” vegan version. They nearly taste the same and don’t differ in consistency. It is so creamy and tasteful! Perfect on bread, toast, for desserts and sweets or even to gift someone else. I created really cute labels with Canva and glued them on the jars.

The speculoos cookies are usually very spiced already, so you don’t need to add more spices – but you can if you want it to be more spicier.

INGREDIENTS for about 6 small jars:

Regular recipe

  • 400 g speculoos cookies or Biscoff Biscuits
  • 200 g heavy cream
  • 100 g soft butter
  • 1 TSP vanilla extract
  • 2 TBSP honey

Vegan recipe

  • 400 g speculoos cookies (there are vegan ones – pay attention to the ingredient list)
  • 200 ml oat milk or almond milk
  • 100 g soft vegan butter or vegetable margarine
  • 1 TSP vanilla extract
  • 2 TBSP agave syrup


  1. Crush the cookies in a food processor until really fine. Add the cream (for the vegan recipe: oat milk / almond milk) and mix again.
  1. Add the butter, vanilla and honey (for the vegan recipe: vegan butter/margarine, vanilla, agave syrup) and mix for 30 minutes in the food processor until creamy and fully combined.
  1. Fill the cream in glas jars and close well. Store in the fridge and consume within 2-3 weeks.


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