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You are here: Home / Desserts / Almond Flour Cookie Butter Cookies

Almond Flour Cookie Butter Cookies

November 6, 2024 Updated: March 11, 2025 By Leanne 36 Comments

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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!

Bite taken out of a cookie butter chocolate chip cookie.

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!

Table of contents

  • What makes these cookie butter cookies so good?
  • Ingredients and substitutions
  • How to make Biscoff butter cookies with almond flour
  • Measuring ingredients
  • Storage and freezing tips
  • Key recipe tips
  • Recipe FAQs
  • More almond flour cookie recipes
Close up of sugar coated cookie butter cookie.

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.

Ingredients to make almond flour cookie butter cookies arranged in individual dishes.
Jar of Biscoff cookie butter spread.
  • 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.

Dry ingredients whisked together in a glass bowl.
Step 1: In a medium-sized bowl, whisk together the dry ingredients. Set aside.
Butter, cookie butter and sugars creamed together in a bowl with a hand mixer.
Step 2: In a large mixing bowl, cream together the cookie butter, butter and sugars. This will take about 2-3 minutes. The mixture will look creamy with a lighter color.
Egg and vanilla beaten into the wet mixture.
Step 3: Add the egg and vanilla and beat until combined.
Dry ingredients mixed in with hand mixer.
Step 4: Gradually add in the dry mixture until just combined. Stir in the chocolate chips at this point if you’re adding them.
Cookie dough balls arranged on a parchment lined baking sheet.
Step 5: Use a 1.5 tablespoon cookie scoop to portion out the cookie dough onto a parchment paper lined baking sheet. Press additional chocolate chips into the tops of the cookie dough balls or sprinkle coarse sugar on the tops. Chill for 2-3 hours.
Cookies baked on a baking sheet.
Step 6: Bake at 350F for 9-11 minutes or until the cookies look almost set (they should still look a little glossy on top). Let rest on the pan for a few minutes before transferring to a wire rack to cool completely.

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.

Cookie butter cookies with mini chocolate chips.

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

Is Biscoff spread the same as cookie butter?

Yes, Biscoff spread is a brand of cookie butter made from Biscoff cookies.

Is it really necessary to chill the dough?

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.

Why did my cookies spread so much?

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.

Can you freeze the cookie dough and bake later?

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.

Close up of a cookie butter cookie with a bite taken out.

More almond flour cookie recipes

  • Almond Flour Monster Cookies
  • Almond Flour Peanut Butter Cookies
  • Almond Flour Snickerdoodles
  • Almond Flour Sugar Cookies
  • Almond Flour Peanut Butter Blossoms

If you make this recipe, I’d love to hear what you think in the comments below!

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An almond flour cookie butter cookie packed with mini chocolate chips and a bite taken out of it.

Almond Flour Cookie Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Canadian
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Description

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!


Ingredients

  • 2 cups (208g) fine blanched almond flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (100g) cookie butter
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/2 cup (115g) brown sugar (light or dark), packed
  • 1/4 cup (55g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mini dark chocolate chips
  • 2-3 tablespoons coarse sugar


Instructions

  1. In a medium-sized bowl, whisk together the almond flour, cornstarch, cinnamon, baking soda and salt.
  2. 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.
  3. Add the egg and vanilla and beat until combined.
  4. On low speed, gradually add in the dry mixture until just combined. Stir in the chocolate chips (if using).
  5. 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.
  6. Press additional chocolate chips into the tops of the cookie dough balls or sprinkle coarse sugar on the tops.
  7. Chill for 2-3 hours.
  8. Preheat oven to 350F and line a large baking sheet with parchment paper.
  9. 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.
  10. 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.
  11. Let rest on the pan for a few minutes before transferring to a wire rack to cool completely.
  12. Repeat with remaining cookie dough.


Notes

  1. You can top the cookies with coarse sugar (like turbinado sugar) before baking, add chocolate chips or use both!
  2. 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.
  3. Oven temperatures can vary so start checking on the cookies at around 9 minutes.
  4. Don’t over bake the cookies as they will end up tough and too chewy.
  5. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

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Filed Under: All Recipes, Almond Flour Recipes, Desserts, Holiday Recipes

Previous Post: « Thick and Chewy Almond Flour Monster Cookies (No Chill!)
Next Post: Almond Flour Snickerdoodles (Gluten-Free, No Chill) »

Reader Interactions

Comments

  1. Amanda says

    April 3, 2020 at 2:07 am

    Turned out so delicious!!!!

    Reply
    • Leanne says

      April 3, 2020 at 11:11 am

      Awesome! Thanks for letting me know!

      Reply
  2. Tasia ~ two sugar bugs says

    December 5, 2019 at 12:32 am

    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!!

    Reply
    • Leanne says

      December 8, 2019 at 8:31 pm

      Let me know what you think if you make them! Thanks Tasia!

      Reply
  3. Kelly | Foodtasia says

    November 26, 2019 at 6:31 am

    Oh yum, Leanne! Cookies made with cookie butter! They must be so yummy with all the wonderful flavors!

    Reply
    • Leanne says

      December 8, 2019 at 9:12 pm

      Thanks Kelly! We enjoyed them!

      Reply
  4. 2pots2cook says

    November 26, 2019 at 4:33 am

    Ho ho ho 🙂 Totally crazy for cookie butter over here 🙂 Thank you for this idea. Will add to my list, dear 🙂

    Reply
    • Leanne says

      December 8, 2019 at 9:12 pm

      That’s great to hear! Thanks!

      Reply
  5. Ben|Havocinthekitchen says

    November 25, 2019 at 6:13 pm

    Cookie butter + coconut + spices = delicious result; loving all the flavours going on here! The texture of the cookies is interesting too, it looks like…cookie butter (Not surprising, though!) 🙂 Well done, Leanne!

    Reply
    • Leanne says

      December 8, 2019 at 9:12 pm

      Thanks so much Ben!

      Reply
  6. Haylie / Our Balanced Bowl says

    November 25, 2019 at 11:12 am

    Cookie butter is the BEST!!! Love that you also added the ginger and cinnamon in here for some extra festive vibes! I could easily see myself eating one (or two!) of these while watching Christmas movies sipping on some hot cocoa! YUM!

    Reply
    • Leanne says

      December 8, 2019 at 9:13 pm

      Two at a minimum sounds good to me! Thanks Haylie!

      Reply
  7. Mary Ann | The Beach House Kitchen says

    November 25, 2019 at 10:32 am

    Cookie butter?! Yes, please. You can count me in for a few of these this holiday season Leanne! They sound totally delicious!

    Reply
    • Leanne says

      December 8, 2019 at 9:14 pm

      Thanks Mary Ann!

      Reply
  8. Kelsie | the itsy-bitsy kitchen says

    November 24, 2019 at 5:02 pm

    The only way to improve chocolate chip cookies is by adding cookie butter. These are genius! They look SOOOO good, and I could go for about a dozen today :). Have a great week, Leanne!

    Reply
    • Leanne says

      December 8, 2019 at 9:16 pm

      Thanks Kelsie! Glad you approve of the cookie butter!

      Reply
  9. Sandhya Ramakrishnan says

    November 23, 2019 at 1:31 pm

    I have heard a lot about cookie butter but have never tasted them. I need to give it a try soon! I love toasted coconut in my cookies and they add such a beautiful aroma and flavor to the cookies.

    Reply
    • Leanne says

      December 8, 2019 at 9:17 pm

      You should definitely try cookie butter! Thanks Sandhya!

      Reply
  10. Terry says

    November 23, 2019 at 11:09 am

    I love your cookie recipes! I’ve been looking for a good recipe to use cookie butter and this is perfect…can’t wait to try them.
    These will be perfect for Christmas visitors for sure.
    Pictures are amazing as usual.

    Reply
    • Leanne says

      December 8, 2019 at 9:18 pm

      I can’t wait to hear what you think of them Terry! Thanks!

      Reply
  11. Jennifer @ Seasons and Suppers says

    November 23, 2019 at 11:00 am

    These looks delicious! Love cookie butter and even better when cookie butter is in a cookie! And toasted coconut is always a winning flavour.

    Reply
    • Leanne says

      December 8, 2019 at 9:18 pm

      Thanks Jennifer!

      Reply
  12. Matt - Total Feasts says

    November 23, 2019 at 5:43 am

    I love biscoff cookies, so this in a chocolate chip cookie is a clear winner to me!

    Reply
    • Leanne says

      December 8, 2019 at 9:18 pm

      Thanks Matt!

      Reply
  13. Pavani says

    November 22, 2019 at 9:20 pm

    I can almost taste all the lovely flavors in this delicious cookie. Cookie butter is one of my guilty pleasures and using it in a cookie recipe with toasted coconut – oh my. I have to try this recipe for sure.

    Reply
    • Leanne says

      December 8, 2019 at 9:19 pm

      Cookie butter is a guilty pleasure for sure! Thanks Pavani!

      Reply
  14. Kay says

    November 22, 2019 at 8:00 pm

    What a great recipe, I love Biscoff! Definitely need to try this out. Might try this weekend with the kids. Thanks for sharing x

    Reply
    • Leanne says

      December 8, 2019 at 9:19 pm

      Hope you like them! Thanks Kay!

      Reply
  15. Mahy says

    November 22, 2019 at 7:07 pm

    I LOVE how detailed this recipe is. You’ve got everything in place which makes it really easy to prepare a big batch of these next week! Perfect cookies = chewy edges!

    Reply
    • Leanne says

      December 8, 2019 at 9:20 pm

      I’m glad you like the details Mahy! Thank you!

      Reply
  16. Megan Ellam says

    November 22, 2019 at 6:57 pm

    How good are these cookies! I seriously love cookie butter too. Thanks for sharing.

    Reply
    • Leanne says

      December 8, 2019 at 9:20 pm

      Thanks Megan!

      Reply
  17. Genevieve from @fittyfoodlicious says

    November 22, 2019 at 6:53 pm

    These cookies look so good and easy to make!

    Reply
    • Leanne says

      December 8, 2019 at 9:20 pm

      Thanks!

      Reply
  18. Jamie says

    November 22, 2019 at 6:03 pm

    I love all the flavors in here. I’m a huge fan of biscoff cookie butter and I love coconut so I know I’ll love this recipe!

    Reply
    • Leanne says

      December 8, 2019 at 9:20 pm

      Thanks Jamie!

      Reply

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing well-tested, simple and approachable desserts and savory recipes. Learn more about me and what you'll find on Crumb Top Baking....

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