Description
Delight in these simple and delicious Cookie Butter Cookies made with creamy Biscoff spread, oat flour, and just a touch of sugar and egg. These cookies are chewy, flavorful, and perfect for a quick sweet treat. Ready in under an hour, they’re ideal for cookie lovers who want an easy recipe with minimal ingredients.
Ingredients
Ingredients
- 1 cup cookie butter (also known as Biscoff or Speculoos)
- 1/2 cup sugar
- 1 large egg
- 1/3 cup oat flour (add up to 1/2 cup total if mixture seems too moist)
Instructions
- Preheat Oven and Mix Wet Ingredients: Preheat your oven to 350°F. In a large bowl, whisk the egg and sugar together until the mixture is smooth and well incorporated. Then add the cookie butter and mix until combined.
- Add the Oat Flour: Stir in the oat flour using a wooden spoon or a paddle attachment on a stand mixer until the dough is evenly mixed and cohesive. If the mixture feels too moist, add a little more oat flour, up to 1/2 cup total.
- Chill the Dough: Cover the dough and place it in the refrigerator to chill for 30 minutes. This helps the dough firm up and improves the cookie texture.
- Form and Bake Cookies: Using a small ice cream scooper or tablespoon, portion out approximately 18 small cookie balls. Place them on a parchment-lined sheet pan spaced 1 to 2 inches apart. Lightly press the top of each cookie with a fork in a criss-cross pattern. Bake for 6 to 8 minutes or until the edges turn golden brown.
Notes
- If the dough is sticky, add more oat flour gradually until manageable.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Allow cookies to cool slightly on the pan before transferring to a wire rack.
- Store cookies in an airtight container for up to 5 days.
- Oat flour can be made by grinding rolled oats in a food processor if unavailable.
