Homemade Lengua de Gato Cookie Butter

By Lars Roxas/August 15, 2013

Lengua de Gato Cookie Butter2

Confession time, I’ve never owned one of those Speculoos Cookie Butter jars that was all the rage a couple of months ago. Yes, I know, shocking. How can you trust anything I write about food ever again?

The truth is, I simply found the damn things too expensive. It wasn’t that I thought it tasted bad, I actually found it (“it” being the miniscule amount I got to taste whenever they slather it on the pancakes and waffles I buy outside) quite nice. It’s just hard to justify its cost on my monthly grocery budget when I could get three jars of peanut butter for the same price (and peanut butter is already plenty sexy and yummy for me).

I thought about making some of my own, when I figured, why use Biscoff cookies when I don’t really like the stuff that much? Now, lengua de gato, that’s a different story. Those tiny butter cookies are like crack to me.

Lengua de Gato Cookie Butter3

This recipe just has two ingredients: Lengua de Gato and coconut oil. You also need only one piece of equipment, a blender. You can use one of those stick mixers they sell on home shopping channels (like I did) or borrow a dedicated food processor from your mom.

Just combine the two ingredients in a bowl and whiz everything together until you think they’re well combined, then blend them some more for half again that length of time.

Lengua de Gato Cookie Butter1

While I think this Lengua de Gato cookie butter tastes amazing on fresh baked pandesal coupled with a mug of authentic tsokolate by its side, I’m sure it’d be pretty stellar on lots of other things as well. Use it in your cupcakes, your milkshakes, even as a flavor base for homemade ice cream, the possibilities are limitless. Enjoy!

Homemade Lengua de Gato Cookie Butter

Total Time: 10-15 minutes


  • 1 pack Lengua de Gato
  • Coconut Oil


  1. Break the Lengua de Gato into small pieces.
  2. Place the cookies in a deep mixing bowl (or in the food processor) and add an initial 2-3 teaspoons of coconut oil.
  3. Start blending. Be sure to add more oil if needed.
  4. Once the mixture is smooth, Play your favorite song on your iPod,  press the on button on your blender, and whiz the thing some more. Only stop once the song ends.
  5. Take note that the mixture will be really runny during the blending. Don’t worry, this is normal. The heat thins the coconut oil. It will thicken up once it’s been left to cool.
  6. Place the mixture in a jar and enjoy!


  1. The amount of coconut oil you need depends on the butter content of the cookies. Since this may vary (depending on who made the Lengua de Gato), my advice is just to add the coconut oil one teaspoon at a time until it just stops being dry and crumbly. Use the minimum amount of oil possible.

Lars Roxas


Laurence is a twenty-something turtle pretending to be a writer. In the past, he has worked as a warehouse clerk, Apple genius, martial arts instructor, copywriter, editor, english teacher, and personal trainer. He can’t swim or ride a bike, but he's done Judo on three continents. He has an MA in Creative Writing from the University of the Philippines, Diliman. Occasionally, his stories appear in real actual books. He makes awesome waffles. See More.

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  • Clarissa

    This is interesting. I tried making my own cookie butter using graham cookies (since lotus biscuits taste a lot like that) but got turned off with the mushy thing I ended up with. I wonder what else can be made into a spread. 🙂 Chips ahoy cookie butter… ooooo 🙂

    • babsicatn

      i have to say clarissa, it sounds tempting…

    • Lars Roxas

      just make sure the oil you choose goes well with the cookie. I’ve done this with oreos and tasteless canola oil but what I really want to try is chocolate wafers with a light olive oil (pero takot ako na masayang)

      • Clarissa

        How would you know it goes well? Beyond dipping the food into the oil? Or safe to go with tasteless oil?

      • Jenn

        olive oil has a strong smell to it. better steer away from that 🙂

    • Clyde Rennell

      Chips ahoy cookie butter is an awesome idea!!! And I do think that it is safe to go for tasteless oil or a type that wouldn’t overpower the base. 😀

      • Airabella

        use can probably use groundnut oil or grapeseed oil instead — both are fairly neutral oils~

  • Midge K. Manlapig

    I’m wondering if the same technique can be applied with Fibisco Ginger Snaps. End result would be a spicier take on speculoospasta, I think… Hmm…

  • Stars for Dreams

    This is genius! I don’t like the taste of Speculoos cookie butter enough to have joined the crazy bandwagon that happened (and like you said, the price was just too high for it), but this one I can definitely get into.

  • Pretty awesome idea!

  • Clyde Rennell

    THANK YOU!!!!!!! Will try this recipe this coming weekend. 😀

  • great recipe.mylene chung photography fan here.hehe

  • hansel mocha cookie butter!!!

  • Llyann Itay

    wow… i’m into doing anything in the kitchen, but this recipe seems so cool and easy! will do it! for sure, my baby nephew will say ‘yummy’ ^^

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  • Lau Ele ♕

    I’ve never tried anything with cookie butter because the stuff is quite expensive but lengua de gato………… YUM! I have to try this!!

  • Isabel

    Wait, what if the song I play runs for more than 7 minutes?D:

    • Lars Roxas

      even better! im an advocate of “overblending” because I mostly use a stick blender which is less powerful than a dedicated food processor para maging smooth talaga

  • dondu

    marie biscuit cookie butter, graham cookie butter, hi-ro biscuit cookie butter

    • Lars Roxas

      buhay pa ba hi-ro cookies?

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  • Tina A

    Those thin oatmeal cookies from Baguio would make awesome cookie butter spread… D:

  • Lee Cepeda

    Ay, Lars T_T This is death T_T

  • i have to try this! and yes, buhay pa ang hi-ro cookies! 🙂

  • Samuel Leon

    How about using peanut oil or sesame oil for the nutty flavor, instead of coconut oil? Would it work as well?

  • HungryKiwi

    Do you hae a lengua de gato recipe?

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  • Marion M. Tinimbang

    Hi how long will it last? Shelf-life?