If you love the rich and creamy flavor of cookie butter, you need to try these chewy Vegan Cookie Butter Cookies. Made with just a few simple ingredients, these cookies are soft, chewy, and packed with delicious cookie butter & chocolate chips!
If you loved my classic vegan chocolate chip cookies, then you are going to love this new cookie butter version.
In fact, my husband said the flavor reminded him of the famous Grandma's chocolate chip cookies that everyone loves. With crisp edges & chewy centers, they are truly delicious!
What is cookie butter?
Cookie butter, aka Speculoos spread, is a spreadable treat made from ground-up spiced cookies (or the popular Biscoff cookies).
It has a rich, creamy texture and a sweet cinnamon flavor that makes it a perfect addition to baked goods like these cookies!
Ingredient & substitution notes:
- Cookie butter: I highly recommend using creamy Lotus Biscoff cookie butter for these cookies. However, the speculoos cookie butter from Trader Joe's also works great in this recipe.
- Flax egg: This serves as the vegan egg substitute for these cookies. You can substitute the ground flaxseed for chia seeds for similar results.
- Vanilla: I always use vanilla bean paste for the best flavor, however, vanilla extract also works well.
- Vegan butter: Sticks of butter vs. tubs of butter work best as they tend to have less moisture in them. I recommend Country Crock or Earth Balance for baking!
Steps to make cookie butter cookies
Make the cookie dough
First, cream together the vegan butter, cookie butter, brown sugar, and sugar until smooth, about 2 minutes.
Then, mix in the flax egg and vanilla.
Next, mix in the all-purpose flour, baking soda, and salt.
As a final step fold in the vegan chocolate chips (but set aside 2 Tablespoons for later!)
Chill the dough for 30 minutes- 1 hour
Cover the bowl of dough with plastic wrap and add it to the fridge to chill for 30 minutes to 1 hour.
Scoop & bake
Remove the cookie dough from the fridge and use a 2 Tablespoon cookie dough scoop to scoop out the cookie dough. This dough makes somewhere between 10-11 cookies.
Add the cookie butter cookie dough balls to a parchment-lined tray and top with the remaining 2 Tablespoons of chocolate chips that were set aside.
Then, add to the oven to bake for 13-15 minutes. Don't bake any longer if you want truly chewy cookie centers!
The cookies will come out a little puffy, but deflate and become crinkly as they cool. While the cookies are still hot, you can also swirl them around inside a large mug or biscuit cutter to make them perfectly round.
Once the cookies have cooled, top them with optional flaky sea salt or Biscoff cookie crumbles to enjoy!
FAQ & Tips:
Can I make these cookies gluten-free?
Definitely! Just use a gluten-free 1:1 all-purpose baking flour like this mix from Bob's Red Mill.
Please note- using flour alternatives like almond flour or coconut flour will not work as it's not a 1:1 substitution.
Can I freeze cookie dough and bake it later?
Yes! To freeze cookie dough for later, just scoop it and add it to a parchment-lined baking tray. Then, place the tray in the freezer until the cookie dough balls have frozen throughout.
After that, you can place the frozen cookie dough balls in a freezer-safe bag. When baking frozen cookie dough, you may need to add an additional 2-3 minutes to the overall baking time.
How do I store cookie butter cookies?
Baked Biscoff cookies can be stored in a closed container at room temperature for 1-2 days, in the fridge for 2-3 days, or in the freezer for up to 1 month.
It's best to store them between sheets of parchment paper so they do not stick together.
I can't wait for you to try Vegan Cookie Butter Cookies! The rich, creamy cookie butter combined with the soft and chewy texture of these cookies make them a hit at any gathering. Enjoy!
More vegan cookie recipes you will love:
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Vegan Cookie Butter Cookies
- ½ cup vegan butter room temperature
- ½ cup cookie butter
- 6 Tablespoons brown sugar
- ¼ cup sugar
- 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp water, left to sit 5 minutes
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
- Before making the dough, make the flax egg and set aside.
- To make the dough, add the room-temperature vegan butter, cookie butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream together until fluffy (about 2 minutes).
- Next, add the flax egg and vanilla bean paste to the bowl and mix together for about 30 seconds.
- Then, add in the all-purpose flour, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking soda and salt into the flour. Once sifted, mix everything together until a thick cookie dough forms.
- Add 6 Tablespoons of the chocolate chips to the bowl and gently fold in with a spatula to evenly distribute throughout the dough. (save the remaining 2 Tablespoons for later)
- Cover the bowl of dough with plastic wrap and add the bowl of dough to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
- Use a 2 Tablespoon cookie scoop to scoop out 10-11 evenly sized cookies and place them onto the baking sheet. Make sure to space the cookies at least 2 inches apart on the tray and do not flatten them as they will spread while baking.
- Before baking, top the cookie dough balls with the additional 2 Tablespoons of chocolate chips that were set aside earlier.
- Then, add the tray of cookies to the oven and bake for 13-15 minutes until the cookies are cooked through but have soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
- Let the cookies cool on the baking tray for about 5 minutes, then transfer to a wire rack to continue cooling. Top with flaky sea salt or crumbled Biscoff cookies before enjoying!
- Please see blog post for more substitution ideas and recipe tips.
- Baked Biscoff cookies can be stored in a closed container at room temperature for 1-2 days, in the fridge for 2-3 days, or in the freezer for up to 1 month.
- It's best to store them between sheets of parchment paper so they do not stick together.
- To freeze cookie dough for later, just scoop it and add it to a parchment-lined baking tray. Then, place the tray in the freezer until the cookie dough balls have frozen throughout. After that, you can place the frozen cookie dough balls in a freezer-safe bag.
- When baking frozen cookie dough, you may need to add an additional 2-3 minutes to the overall baking time.
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