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.

Almond Flour Cookie Butter Cookies

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

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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.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.