Cookie Butter Chocolate Chip Cookies

Cookie Butter Chocolate Chip Cookies are made with biscoff cookie spread, toasted coconut and dark chocolate chips. They’re soft-batch cookies with chewy edges and hints of cinnamon and ginger. Perfect for the holidays or any day of the year!

With holiday baking in full swing in our house, I have another cookie recipe for you today. And be prepared because these Cookie Butter Chocolate Chip Cookies might be a new favourite cookie in your house. I’ve made countless batches over the last few weeks and they disappear quickly.

If you’re starting some holiday baking this weekend, add these cookie butter cookies to the list.

Why you’ll love these Cookie Butter Chocolate Chip Cookies:

• They’re super easy to make. You need just a few minutes to prep them and they bake up in just 10 minutes.
• They get thick and puffy without any chilling.
• They’re made with almond flour for an extra soft and chewy texture.
• There’s no added butter or oil, just cookie butter.

What is Cookie Butter?

Cookie butter, or biscoff spread, is a spread made of crushed biscoff biscuits. You may have heard of these biscuits as speculoos, which is their Belgian name. They’re crispy spice cookies that are popular in Europe, particularly around the holidays.

Over the last number of years, these biscuits and their spread have become quite popular in North America. Unless you’ve been living under a rock, you’ve probably heard of cookie butter.

The spread tastes a little like gingerbread, with a pronounced cinnamon flavour. It has the texture of Nutella and smooth peanut butter and it’s used in much the same way.

Today, I’m using it in place of butter and coconut oil in these chocolate chip cookies.

Ingredients to make Cookie Butter Chocolate Chip Cookies:

• Cookie butter
• Coconut sugar
• Egg
• Vanilla extract
• Almond flour
• Toasted coconut
• Coconut flour
• Baking soda and salt
• Ground cinnamon and ginger
• Dark chocolate chips

How to make cookie butter cookies:

• Add your cookie butter and sugar to a large bowl and cream together using an electric mixer (stand or handheld).

• Beat in your egg and vanilla extract. Set aside.

• In a small bowl, add your almond flour, toasted coconut, coconut flour, baking soda, salt, cinnamon and ginger. Whisk together, or sift together if your ingredients are lumpy.

• Add the dry ingredients to the wet ingredients and mix on medium-speed until combined. Fold in your chocolate chips.

• Line a baking sheet with parchment paper and use a small cookie scoop to place scoops of the cookie dough on the baking sheet. Be sure to space them about 1-inch apart as they will spread while baking.

• Bake for 9-11 minutes, or until the cookies have puffed up and they start to brown on top.

• Remove from oven and let cool. The cookies will firm up and flatten a bit as they cool.

How to toast coconut:

If you don’t have toasted coconut, you can just use un-toasted shredded coconut but I like to use toasted for added taste and texture.

While you can buy toasted coconut, it’s usually sweetened, so I prefer to make my own using unsweetened coconut. And it’s really simple to do.

• Just arrange the coconut in a thin layer on a baking sheet. I don’t normally grease the baking sheet or use parchment paper as the coconut doesn’t stick.

• Preheat your oven to 350F and toast the coconut for 5-6 minutes. It will brown quickly so be sure to keep an eye on it. At the halfway point, give it a little stir to help it brown evenly.

• Once browned, remove from the oven and let cool.

Frequently Asked Questions:

• How do you store cookie butter cookies? Store them in an airtight container at room temperature and enjoy within 2-3 days.

• Can you freeze cookie butter chocolate chip cookies? Absolutely. Once they’ve cooled completely, just place them in a freezer safe container. I like to store them in between sheets of wax paper so they don’t freeze together. If stored properly, they will last in the freezer for up to 3 months. When ready to enjoy, defrost at room temperature for an hour or so.

• What can you use as a replacement for cookie butter? There’s really no replacement for cookie butter in this recipe as they are cookie butter cookies. But if you can’t find any cookie butter, you can try making your own by following one of these homemade cookie butter recipes from Girl Heart Food.

• Can you use all-purpose flour in place of the almond flour? The almond flour helps add a soft and chewy texture to these cookies so I don’t recommend replacing it.

• Can you use a different type of sugar in place of coconut sugar? Yes. If you don’t have coconut sugar, you can substitute brown sugar.

Other tips for making Cookie Butter Cookies:

• As mentioned above, if you don’t have toasted coconut, or don’t have time to toast your own, you can use un-toasted.

• This recipe makes a small batch, about 15 cookies, but you can double the recipe to make a larger batch.

• To make these cookies extra festive, use red and green chocolate chips or candy coated chocolates like M&Ms.

• I usually use a light coloured baking sheet when baking cookies as darker pans tend to brown cookies on the bottom too quickly.

Pin these Cookie Butter Chocolate Chip Cookies for dessert!

Other almond flour cookie recipes you might enjoy:

• Double Chocolate Peppermint Cookies are soft and chewy with dark chocolate chunks and crushed candy canes. They’re also dairy-free and grain-free.

• Cranberry Chocolate Chip Cookie Bars are packed with tart fresh cranberries, a hint of orange and chocolate chips. They have an irresistible chewy texture and go perfectly with a cup of tea.

• Pecan Chocolate Chip Cookie Skillet is a perfect cookie dessert to feed a crowd. Serve it up in individual dishes or just hand everyone a spoon and tell them to dig in. Whatever you do, topping it with ice cream is a must!

If you make these Cookie Butter Chocolate Chip Cookies, I would love to hear what you think in the comments below!

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