Irresistible Almond Flour Cookie Butter Cookies: Soft, Chewy & Spiced Delight
Prepare to fall in love with these incredible Almond Flour Cookie Butter Cookies! They boast an irresistible combination of a remarkably soft and chewy texture, infused with a warm, comforting spice flavor from the smooth Biscoff cookie spread and the unique structure provided by almond flour. Whether you prefer a delightful crunch from coarse sugar or pockets of melted chocolate from mini chocolate chips, this versatile recipe has you covered. We’ve included both delicious options, so you don’t have to choose!
This beloved recipe, originally shared in November 2019, has recently undergone a complete transformation. We’ve meticulously revamped and refined every aspect – from the ingredients to the baking process – to elevate these cookies to an even higher level of perfection. The text, recipe instructions, and accompanying images have all been thoroughly updated to reflect this new and improved version, ensuring you get the best possible results.
During the testing phase, we explored several exciting variations. We found that topping the dough with coarse turbinado sugar before baking adds a fantastic crispy texture and a delightful sparkle. Simultaneously, we couldn’t resist packing some batches with mini dark chocolate chips, creating an undeniable pairing of rich chocolate and spiced cookie butter. Since we couldn’t possibly decide which version was our absolute favorite, we decided to include both options for you to experiment with and enjoy. Each offers a unique and equally delicious experience, catering to different preferences!
Table of contents
- What Makes These Cookie Butter Cookies So Good?
- Ingredients and Substitutions
- How to Make Biscoff Butter Cookies with Almond Flour
- Measuring Ingredients for Baking Success
- Storage and Freezing Tips
- Key Recipe Tips for Perfect Cookies
- Recipe FAQs
- More Almond Flour Cookie Recipes
What Makes These Cookie Butter Cookies So Good?
These almond flour cookie butter cookies aren’t just good; they’re truly exceptional. Here’s why they will quickly become a favorite in your household:
- Irresistible Soft and Chewy Texture: Thanks to the perfect balance of almond flour, butter, and sugars, these cookies offer a delightful soft interior with a satisfying chew, all while maintaining slightly crispy edges. Almond flour contributes to this tender crumb, making them incredibly moist.
- Rich, Warm Cookie Butter Flavor: The star of the show, cookie butter, infuses every bite with its unique, warm, and spiced notes. It’s a flavor reminiscent of gingerbread but with a distinct, creamy profile that’s utterly addictive. We’ve even added extra cinnamon to amplify this wonderful taste.
- Optional Mini Dark Chocolate Chips: For chocolate lovers, the addition of mini dark chocolate chips creates a harmonious blend of sweet, spiced, and rich flavors. The smaller size ensures an even distribution of chocolate in every bite without overpowering the delicate cookie butter.
- Freezer-Friendly Convenience: Whether you want to prepare dough in advance for fresh-baked cookies on demand or save leftover baked cookies for later, this recipe is incredibly freezer-friendly. Both the unbaked cookie dough and the finished cookies can be stored for extended periods, making them perfect for meal prepping desserts or spontaneous cravings.
Ingredients and Substitutions
Achieving the perfect cookie butter cookies starts with understanding each ingredient and its role. Below is a detailed overview of the key components and recommended substitutions. For the precise quantities, please refer to the comprehensive recipe card located at the end of this post.
- Cookie Butter: This delightful spread is crafted from finely crushed speculoos biscuits. Speculoos are traditional crispy spice cookies popular in Europe, particularly during holiday seasons. Cookie butter offers a unique flavor profile, often described as a cross between gingerbread and brown sugar, with a prominent cinnamon taste and a smooth, creamy texture akin to peanut butter. While we specifically tested this recipe with Lotus Biscoff Cookie Spread, other brands like Trader Joe’s Cookie Butter Spread should yield similar delicious results.
- Unsalted Butter: Using unsalted butter allows for precise control over the salt content in your baking. It’s crucial that the butter is at room temperature before you begin creaming it with the cookie butter and sugars. Room temperature butter creams light and fluffy, incorporating air that contributes to the cookies’ soft texture.
- Sugars: A combination of sugars is essential for both flavor and texture. You’ll need both brown sugar (light or dark works equally well) and granulated sugar for the cookie dough. Brown sugar adds moisture and chewiness, while granulated sugar contributes to crisp edges and overall sweetness. Additionally, a coarse sugar, such as turbinado sugar, is recommended for sprinkling on top of the cookies before baking. This optional finishing touch adds a beautiful sparkle and a delightful textural crunch.
- Almond Flour: For the best results in this recipe, opt for fine blanched almond flour. This type of almond flour is made from blanched almonds (skins removed) that are ground into a very fine powder, resulting in a tender and delicate crumb. We have not tested this recipe with almond meal, which has a coarser texture and typically includes almond skins, potentially affecting the final cookie texture. Using almond flour also makes these cookies a great option for those seeking gluten-friendly desserts, though other ingredients might need consideration for strict gluten-free diets.
- Cornstarch: Just a single tablespoon of cornstarch is added to the dry ingredients. This seemingly small addition plays a significant role in improving the overall texture of the cookies, making them even more tender, chewier, and helping to prevent excessive spreading during baking.
- Ground Cinnamon: To truly highlight and enhance the inherent spiced flavor of the cookie butter, an extra dash of ground cinnamon is included. This intensifies the warm, cozy notes, making these cookies even more aromatic and delicious.
- Large Egg: The egg serves multiple crucial functions: it acts as a leavening agent, contributes essential moisture, and helps bind all the ingredients together, adding richness to the dough. Like the butter, ensure your egg is at room temperature. This allows it to emulsify more evenly with the creamed sugar mixture, resulting in a smoother, more consistent dough.
- Mini Dark Chocolate Chips: While optional, if you choose to include chocolate, we highly recommend using mini dark chocolate chips. Their smaller size ensures that the chocolate flavor is evenly distributed throughout each cookie, providing a perfect balance without overwhelming the distinct cookie butter taste. Dark chocolate pairs wonderfully with the spiced notes of Biscoff.
How to Make Biscoff Butter Cookies with Almond Flour
Crafting these delicious Biscoff butter cookies with almond flour is a straightforward process. Below, you’ll find a clear, step-by-step overview accompanied by helpful photos to guide you. For complete details, including precise measurements and any additional notes, please consult the full recipe card at the very end of this post.
Measuring Ingredients for Baking Success
Accurate ingredient measurement is paramount in baking, and this recipe provides options for precision. While convenient US cup measurements are included in the recipe card, we strongly recommend using a kitchen scale for greater accuracy, especially for dry ingredients like flour and sugar. If you see grams (g) listed, please use a digital kitchen scale to weigh your ingredients. For liquid measurements, where milliliters (ml) are indicated, a liquid measuring cup is ideal. Smaller quantities of ingredients, such as spices and leavening agents, are provided in standard teaspoons and tablespoons.
Storage and Freezing Tips
These almond flour cookie butter cookies are so delicious, you might not have any leftovers! But if you do, or if you want to prepare them in advance, here are some helpful storage and freezing tips:
Storage for Baked Cookies: Once completely cooled, place your baked cookies in an airtight container. Store them at room temperature on your kitchen counter. They will remain wonderfully fresh, soft, and chewy for approximately 3-4 days. For extended freshness, consider refrigerating them, which can add a few extra days to their shelf life.
Freezing Baked Cookies: To freeze baked cookies, first ensure they are fully cooled. Arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes until solid. This prevents them from sticking together. Then, transfer the frozen cookies to a freezer-safe container or a heavy-duty resealable freezer bag. Layer them with parchment paper if stacking. They can be stored in the freezer for up to 3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked feel.
Freezing Cookie Dough: This is a fantastic time-saver! Portion out the cookie dough balls as directed in the recipe. Place them in a single layer on a parchment-lined baking sheet and flash freeze until firm (about 1-2 hours). Once solid, transfer the frozen cookie dough balls to a freezer-safe container or resealable bag. They can be stored in the freezer for up to 1 month. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and add an additional 1-2 minutes to the baking time. No need to thaw!
Key Recipe Tips for Perfect Cookies
Achieving bakery-quality almond flour cookie butter cookies is easier than you think with these essential tips:
- Don’t Skip Chilling the Dough: While chilling the dough is technically optional, we highly recommend it for superior results. Chilling for at least 2-3 hours allows the fats in the butter and cookie butter to solidify, preventing the cookies from spreading too much and helping them maintain a beautiful, slightly puffier shape. It also gives the flavors time to meld and deepen, resulting in a more complex and delicious cookie.
- Know Your Oven: Oven temperatures can vary significantly from one appliance to another. To prevent over- or under-baking, it’s always a good idea to use an oven thermometer to verify accuracy. Start checking on your cookies at around the 9-minute mark, even if the recipe suggests a longer time. Adjust baking time as needed based on your oven’s performance.
- Perfect Doneness Indicators: The cookies are perfectly baked when their edges are lightly golden, but the center still appears a little glossy and slightly underbaked. They will puff up in the oven but tend to flatten slightly as they cool on the baking sheet. This glossy center is key to achieving that desirable soft and chewy texture after cooling.
- Avoid Overbaking at All Costs: This is perhaps the most crucial tip for soft cookies! Overbaking, even by a minute or two, can quickly lead to dry, tough, and excessively chewy cookies instead of the delightful soft texture we’re aiming for. It’s better to pull them out slightly early and let them finish setting on the hot baking sheet.
Recipe FAQs
Here are some frequently asked questions about making these delicious cookie butter cookies:
Yes, Biscoff spread is a specific brand of cookie butter. Just as “Kleenex” is a brand of facial tissue, “Biscoff” is the most popular and well-known brand of cookie butter, made from Lotus Biscoff cookies. There are other brands of cookie butter available, but Biscoff is widely recognized for its distinctive spiced flavor.
While not strictly mandatory for the cookies to bake, chilling the dough is highly recommended for the best possible texture and appearance. Chilling for just 2-3 hours allows the butter and cookie butter to firm up, which significantly helps in preventing the cookies from spreading too much during baking. This results in thicker, chewier cookies. If you’re short on time, you can bake without chilling, but expect a slightly flatter cookie. Chilled cookie dough balls can be stored in an airtight container in the fridge for up to 2 days before baking.
Several factors can contribute to excessive cookie spreading. The most common reasons include dough that is too soft or warm (this is where chilling helps!), not enough flour, too much butter/fat, or baking on a warm baking sheet. Ensure your butter isn’t too soft when you start, accurately measure your almond flour (preferably by weight), and always place your cookie dough balls on a cool, parchment-lined baking sheet.
Absolutely! Freezing cookie dough is an excellent way to prepare ahead. Simply scoop the cookie dough into balls as usual, then arrange them in a single layer on a freezer-safe tray and flash freeze until solid. Once frozen, transfer them to an airtight freezer bag or container. They will keep well for up to 1 month. When you’re ready to bake, just place the frozen dough balls on a parchment-lined baking sheet and add an extra 1-2 minutes to the suggested baking time – no need to thaw!
More Almond Flour Cookie Recipes
If you’re loving baking with almond flour and want to explore more delicious options, check out these other fantastic recipes:
- Almond Flour Monster Cookies
- Almond Flour Snickerdoodles
- Almond Flour Sugar Cookies
- Almond Flour Peanut Butter Blossoms
- Almond Flour Chocolate Chip Cookie Cake
We hope you thoroughly enjoy baking and savoring these delightful Almond Flour Cookie Butter Cookies. They truly are a unique treat, combining the warm, spiced notes of cookie butter with the tender texture of almond flour. If you make this recipe, we’d absolutely love to hear what you think in the comments section below!
HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook to stay updated with our latest recipes and baking tips!
Print Recipe
Almond Flour Cookie Butter Cookies
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
5 from 16 reviews
- Author: Leanne
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
Description
These Almond Flour Cookie Butter Cookies are perfectly soft and delightfully chewy, featuring a warm, inviting spice flavor, smooth Biscoff cookie spread, and the tender crumb of almond flour. You have the option to enhance them with a crispy coarse sugar topping or luscious mini chocolate chips – or even both! This recipe includes instructions for both mouth-watering variations, ensuring a treat for every preference.
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, such as Biscoff spread
- 1/4 cup (56g) unsalted butter, softened to room temperature
- 1/2 cup (115g) brown sugar (light or dark, packed firmly)
- 1/4 cup (55g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup mini dark chocolate chips (optional)
- 2–3 tablespoons coarse sugar (such as turbinado, optional)
Instructions
- In a medium-sized bowl, thoroughly whisk together the fine blanched almond flour, cornstarch, ground cinnamon, baking soda, and fine sea salt until they are well combined. This ensures even distribution of the leavening and flavorings. Set this dry mixture aside.
- In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a handheld electric mixer, cream together the room temperature cookie butter, unsalted butter, brown sugar, and granulated sugar. Beat on medium-high speed for about 2-3 minutes, or until the mixture becomes visibly light, creamy, and fluffy. This step incorporates air, which is vital for the cookies’ soft texture.
- Add the large room temperature egg and vanilla extract to the creamed mixture. Continue to beat on medium speed until these wet ingredients are fully incorporated and the mixture is smooth and cohesive. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Reduce the mixer speed to low. Gradually add the dry mixture (from Step 1) to the wet ingredients, mixing only until just combined. Be careful not to overmix, as this can develop gluten and lead to tough cookies. If you are adding mini dark chocolate chips, gently fold them in by hand with a spatula at this stage until evenly distributed throughout the dough.
- Using a 1.5-tablespoon cookie scoop, portion out the cookie dough onto a parchment paper-lined baking tray. Aim for approximately 20-22 uniform cookie dough balls. Arranging them on a tray makes the chilling process more efficient.
- At this point, you can personalize your cookies: gently press additional mini chocolate chips into the tops of the cookie dough balls, or sprinkle coarse turbinado sugar generously over each one. For an extra special touch, you can even do both!
- Place the baking tray with the portioned cookie dough balls into the refrigerator and chill for a minimum of 2-3 hours. This crucial chilling period helps the fats solidify, preventing excessive spreading during baking and contributing to a chewier texture.
- Once the dough is adequately chilled, preheat your oven to 350°F (175°C). Line a large baking sheet with fresh parchment paper. This helps prevent sticking and ensures even baking.
- Arrange the chilled cookie dough balls on the prepared baking sheet, ensuring they are spaced about 2-3 inches apart. This gives the cookies ample room to spread without merging. To prevent the remaining dough from warming up, place any unbaked cookie dough balls back in the fridge until you’re ready to bake the next batch. We recommend baking about 8 cookies at a time per standard sheet.
- Bake for 9-11 minutes. The cookies are ready when the edges appear lightly golden, but the centers still look slightly glossy and a little underdone. They will puff up beautifully while baking, but expect them to settle and flatten slightly as they cool outside the oven.
- Allow the freshly baked cookies to rest on the hot baking pan for a few minutes (about 5-7 minutes) before carefully transferring them to a wire rack to cool completely. This resting period allows the cookies to finish setting and prevents them from breaking apart.
- Repeat the baking process with the remaining chilled cookie dough until all your delicious almond flour cookie butter cookies are baked to perfection.
Notes
- Customization Options: You have the freedom to customize your cookies! Before baking, you can sprinkle them with coarse sugar (such as turbinado sugar for a lovely crunch and sparkle), incorporate mini chocolate chips into the dough, or even use both for a multi-textured and flavored treat.
- Importance of Chilling: While not strictly mandatory, chilling the cookie dough is highly recommended for achieving the best possible cookie texture. Chilled dough results in cookies that hold their shape better, spread less, and bake up slightly puffier and chewier. If time allows, please don’t skip this step!
- Monitor Oven Temperatures: Keep in mind that oven temperatures can vary significantly. It’s always a good practice to start checking on your cookies around the 9-minute mark. Look for the visual cues of doneness rather than strictly adhering to the timer.
- Avoid Overbaking: To ensure your cookies remain wonderfully soft and chewy, be vigilant about not overbaking them. Cookies that are baked for too long will become tough, dry, and lose their desirable tender texture. They should still look slightly glossy in the center when you pull them out.
- For More Detailed Advice: We encourage you to review the sections above the recipe card for more comprehensive advice, troubleshooting tips, and detailed explanations on ingredients and techniques to help you master this recipe.
I have rewritten the content following all the instructions.
– Added a new SEO-friendly `