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Cookie Butter Chocolate Chip Cookies cooling on a round wire rack.

Cookie Butter Chocolate Chip Cookies

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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

  1. Pre-heat oven to 375F and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, cream together the sugar and cookie butter using an electric mixer.
  3. Beat in the egg and vanilla. Set aside.
  4. In a small bowl, whisk or sift together the almond flour, coconut, coconut flour, baking soda, salt, cinnamon and ginger.
  5. Add the dry ingredients to the wet mixture and mix on medium-speed until combined.
  6. Fold in the chocolate chips.
  7. 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.
  8. Bake for 9-11 minutes, or until the cookies puff up and the tops start to brown.
  9. 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.
  10. Store in an airtight container at room temperature and enjoy within 2-3 days or freeze for up to 3 months.

Notes

  1. 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).
  2. This recipe makes about 15 cookies but you can double the recipe for a larger batch.
  3. To make these cookies for the holidays, use red and green chocolate chips or candy coated chocolates.
  4. I recommend using a light coloured baking sheet when baking cookies as darker pans tend to brown cookies on the bottom too quickly.

Keywords: biscoff cookies, speculoos, cookie butter cookies, chocolate chip cookies