Cookie Butter Cookies
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!
Servings 18 cookies
Calories 108kcal
Equipment
- 1 ice cream scoop
- 1 sheet of parchment paper
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!
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 14.4g | Protein: 1.1g | Fat: 5.3g