Vegan Cookie Butter Cookies
Made with just a few simple ingredients, these Cookie Butter Cookies are soft, chewy, and full of melty chocolate chips for the best vegan cookie recipe!
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Servings: 10 large cookies
Ingredients
- 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 tablespoon 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
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1large cookie | Calories: 303kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 185mg | Potassium: 36mg | Fiber: 1g | Sugar: 20g | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!