These easy cookie butter cookies have just four simple ingredients! These chewy and flavorful cookies use Biscoff spread (or Speculoos as you may know it) along with egg, sugar and oat flour to make a quick and unique Christmas cookie that will literally fly out of your cookie jar!
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Baking homemade Christmas cookies is always so fun and we definitely love to make the traditional favorites like sugar cookies and chocolate chip cookies. We also love no bake options like these healthier muddy buddies.
What I love about these cookie butter cookies is that they are so simple to make yet quite unique! If you've ever had Biscoff spread (also known as Speculoos) then you know that it is basically ground up Lotus Biscoff cookies.
We used our favorite simple peanut butter cookie recipe to try this unique spin! Make them for Christmas or any time of year!
Why You'll Love This Recipe
- If you love peanut butter cookies you will love the similar texture to peanut butter cookies with the delicious flavor of Speculoos.
- Flavors of graham cracker and gingerbread make this a cookie that will be in high demand during the Christmas baking season!
- Only 4 ingredients making them super easy and budget-friendly to make!
- Try these Biscoff overnight oats!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Sugar: I recommend white sugar over coconut sugar for this recipe. I tested these cookie butter cookies with both sugars and the coconut sugar tended to spread the cookies. If you decide to opt for coconut sugar, be sure to not skip the chill to avoid further spreading.
- Cookie butter: Also known as speculoos or Biscoff spread, this product can be found at most grocery stores near the peanut butter. Trader Joe's calls their product Speculoos cookie butter and I've also seen Walmart carry it's own version.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat oven to 350F. In a large bowl whisk eggs and sugar until smooth and incorporated. Add in Biscoff.
- Add oat flour. Stir with a wooden spoon or a paddle on a stand mixer until well mixed.
- Cover and place in the refrigerator to chill for 30 minutes.
- Use a small ice cream scooper to roll out approximately 18 small cookie balls. You can also use a tablespoon. Place cookie balls on a sheet pan lined with parchment paper about 1-2 inches apart. Make a small criss-cross pattern with a fork on the top before baking for 6-8 minutes or until golden brown.
Expert Tips & Things You Need to Know
- Storage: Place cooled cookies in an airtight container for up to 3 days on the counter. Be sure that the container does not let air in as this tends to make the cookies less chewy and more crumbly.
- Freezing: Cooled cookies may be stored in a freezer safe container and frozen for up to 3 months.
- Chilling: I recommend chilling the dough for 30 minutes, especially if you are using coconut sugar. This helps to ensure that the cookies do not spread too much and become too thin.
- Stuffed: If you want to go a bit over the top, take two cookie butter cookies and spread more Speculoos or Biscoff in the middle to make a sandwich.
- Add in some white chocolate chips or regular chocolate chips if you'd like!
FAQs
Besides these cookies you can swap it out for nut butter in many recipes. It gives a different taste and flavor dimension but works pretty well as it has a similar texture as nut butter.
These cookie butter cookies taste just like Golden Grahams cereal (in my opinion). They have a sweet and slightly spiced taste that is super delicious.
Depending on the brand you purchase you may also taste gingerbread.
One of my favorite ways to use cookie butter is with apples. It would be a delicious pairing for apple nachos. It's also delicious on toast, bagels or english muffins. Using it in baked oatmeal or overnight oats would also be really delicious!
Related Recipes
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Cookie Butter Cookies
Equipment
Ingredients
- 1 cup cookie butter also known as Biscoff or Speculoos
- ½ cup sugar
- 1 large egg
- ⅓ cup oat flour add up to ½ cup oat flour total if mixture seems too moist.
Instructions
- Preheat oven to 350F. In a large bowl whisk eggs and sugar until smooth and incorporated. Add in Biscoff.
- Add oat flour. Stir with a wooden spoon or a paddle on a stand mixer until well mixed.
- Cover and place in the refrigerator to chill for 30 minutes.
- Use a small ice cream scooper to roll out approximately 18 small cookie balls. You can also use a tablespoon. Place cookies on a sheet pan lined with parchment paper about 1-2 inches apart. Make a small criss-cross pattern with a fork on the top before baking for 6-8 minutes or until golden brown.
Notes
- Storage: Place cooled cookies in an airtight container for up to 3 days on the counter. Be sure that the container does not let air in as this tends to make the cookies less chewy and more crumbly.
- Freezing: Cooled cookies may be stored in a freezer safe container and frozen for up to 3 months.
- Chilling: I recommend chilling the dough for 30 minutes, especially if you are using coconut sugar. This helps to ensure that the cookies do not spread too much and become too thin.
- Stuffed: If you want to go a bit over the top, take two cookie butter cookies and spread more Speculoos or Biscoff in the middle to make a sandwich.
- Add in some white chocolate chips or regular chocolate chips if you'd like!
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