These Almond Flour Cookie Butter Cookies are soft and chewy with a warm spice flavor, smooth biscoff cookie spread and almond flour. You can top them with coarse sugar or fill them with mini chocolate chips. Both options are included in the recipe!
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Table of Contents
This recipe was originally published in November 2019, but I recently decided to completely revamp the recipe to make these cookies even better. So, the text, recipe and images have all been updated to reflect this new and improved recipe!
I tested these cookies with a few different variations, including topping them with coarse sugar before baking and packing them with mini dark chocolate chips. I love the crispy texture that the coarse sugar adds, but you also can't beat the pairing of chocolate and cookie butter. Since I couldn't decide which version was my favorite, I've included both for you to try!
What makes these cookie butter cookies so good?
- Irresistible soft and chewy texture with crispy edges.
- Rich cookie butter flavor.
- Filled with mini dark chocolate chips.
- Freezer friendly (the baked cookies and the cookie dough).
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the full list of ingredients and quantities used.
- Cookie butter - Cookie butter is a spread made from crushed speculoos biscuits. These are crispy spice cookies that are popular in Europe, particularly around the holidays. The spread tastes a little like gingerbread, with a pronounced cinnamon flavor and a texture like smooth peanut butter. I've only tested this recipe with Lotus Biscoff Cookie Spread but Trader Joe's Cookie Butter Spread should work as well.
- Butter - I always use unsalted butter for baking. Be sure to bring it to room temperature before creaming it with the cookie butter and sugars.
- Sugars - You'll need a mix of brown sugar and granulated sugar for the dough. (Dark or light brown sugar will work). You'll also need a coarse sugar, like turbinado sugar, for sprinkling on the cookies before baking. (This finishing touch is optional).
- Almond flour - Fine blanched almond flour is best for this recipe. I haven't tested it with almond meal, which has a coarser texture.
- Cornstarch - Just a tablespoon is added to improve the overall texture of the cookies.
- Cinnamon - This amps up the flavor of the cookie butter.
- Egg - For leavening and moisture. Bring to room temperature so it mixes together evenly with the creamed sugar mixture.
- Mini chocolate chips - Chocolate chips are optional but, if you decide to add them, I recommend mini chocolate chips as they distribute the chocolate more evenly in these cookies.
How to make Biscoff butter cookies with almond flour
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage and freezing tips
Storage: Keep the cookies in an airtight container on the counter and they will last for 3-4 days.
Freezing: Place the cookies in a freezer safe container or resealable bag and store in the freezer for up to 3 months.
Key recipe tips
- Chilling the dough for a few hours is optional, but it will keep the cookies a little puffier and prevent them from spreading too much.
- Oven temperatures can vary so start checking on the cookies at around 9 minutes.
- The cookies are ready when the middle still looks a little glossy. They will look puffy but flatten a little as they cool.
- Be careful not to over bake as the cookies will end up tough and too chewy.
Recipe FAQs
Yes, Biscoff spread is a brand of cookie butter made from Biscoff cookies.
It's not necessary, but if you have time, I recommend it. Chilling them for just 2-3 hours will help improve the texture and prevent them from spreading too much. Cookie dough balls can be stored in an airtight container in the fridge for up to 2 days.
The cookies will spread if the dough is too soft or warm, or if they're left out too long on the baking pan before baking. Adding cookie dough to a warm pan may also cause the dough to spread too much.
Absolutely! The cookie dough balls can be stored in a single layer in a freezer safe container in the freezer for up to 1 month. Bake from frozen by adding another 1-2 minutes to the baking time.
More almond flour cookie recipes
- Almond Flour Monster Cookies
- Almond Flour Snickerdoodles
- Almond Flour Sugar Cookies
- Almond Flour Peanut Butter Blossoms
- Almond Flour Oatmeal Butterscotch Cookies
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Almond Flour Cookie Butter Cookies
Ingredients
- 2 cups (208 g) fine blanched almond flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup (100 g) cookie butter
- ¼ cup (56 g) unsalted butter, room temperature
- ½ cup (115 g) brown sugar (light or dark), packed
- ¼ cup (55 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup mini dark chocolate chips, optional
- 2-3 tablespoons coarse sugar, optional
Instructions
- In a medium-sized bowl, whisk together the almond flour, cornstarch, cinnamon, baking soda and salt.
- In a large mixing bowl, use a stand or handheld electric mixer to cream together the cookie butter, butter, brown sugar and granulated sugar. This will take about 2-3 minutes. The mixture will look creamy with a lighter color.
- Add the egg and vanilla and beat until combined.
- On low speed, gradually add in the dry mixture until just combined. Stir in the chocolate chips (if using).
- Use a 1.5 tablespoon cookie scoop to scoop out portions of the cookie dough onto a parchment paper lined tray. You should get about 20-22 cookies.
- Press additional chocolate chips into the tops of the cookie dough balls or sprinkle coarse sugar on the tops.
- Chill for 2-3 hours.
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- Place the chilled cookie dough balls on the baking sheet, spacing about 2-3 inches apart to give the cookies room to spread. I usually bake 8 at a time. Place the rest of the cookie dough balls back in the fridge until ready to bake.
- Bake for 9-11 minutes or until the cookies look almost set (they should still look a little glossy on top). They will puff up while baking but flatten a little when they come out of the oven.
- Let rest on the pan for a few minutes before transferring to a wire rack to cool completely.
- Repeat with remaining cookie dough.
Notes
- You can top the cookies with coarse sugar (like turbinado sugar) before baking, add chocolate chips or use both!
- Chilling the dough is optional but I recommend it for the best cookie texture. They will stay a little puffier and not spread as much if chilled.
- Oven temperatures can vary so start checking on the cookies at around 9 minutes.
- Don't over bake the cookies as they will end up tough and too chewy.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Amanda says
Turned out so delicious!!!!
Leanne says
Awesome! Thanks for letting me know!
Tasia ~ two sugar bugs says
I am pinning and adding these to my must make list! We are big cookie butter fans and I know these will disappear quickly at my house!!
Leanne says
Let me know what you think if you make them! Thanks Tasia!
Kelly | Foodtasia says
Oh yum, Leanne! Cookies made with cookie butter! They must be so yummy with all the wonderful flavors!
Leanne says
Thanks Kelly! We enjoyed them!