Description
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!
Ingredients
- 1/3 cup coconut sugar
- 1/4 cup cookie butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup toasted shredded coconut (unsweetened)
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/3 cup dark chocolate chips
Instructions
- Pre-heat oven to 375F and line a rimmed baking sheet with parchment paper.
- In a large bowl, cream together the sugar and cookie butter using an electric mixer.
- Beat in the egg and vanilla. Set aside.
- In a small bowl, whisk or sift together the almond flour, coconut, coconut flour, baking soda, salt, cinnamon and ginger.
- Add the dry ingredients to the wet mixture and mix on medium-speed until combined.
- Fold in the chocolate chips.
- Using a small cookie scoop, arrange scoops of the cookie dough on the prepared baking sheet about 1-inch apart. They will spread as they bake.
- Bake for 9-11 minutes, or until the cookies puff up and the tops start to brown.
- Remove from oven and let cool on pan for a few minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
- Store in an airtight container at room temperature and enjoy within 2-3 days or freeze for up to 3 months.
Notes
- If you don’t have toasted coconut, you can use un-toasted. Or you can toast your own on 350F for about 5-6 minutes. (See details above).
- This recipe makes about 15 cookies but you can double the recipe for a larger batch.
- To make these cookies for the holidays, use red and green chocolate chips or candy coated chocolates.
- I recommend using a light coloured baking sheet when baking cookies as darker pans tend to brown cookies on the bottom too quickly.
