Biscoff Mini Chip Cookies
These are thick, soft cookies full of chocolate and biscoff flavor. They are egg free, dairy free and can go straight into the oven, no wait time. Double the recipe, they will go fast.
Ingredients
- ¾ cup + 2 tbsp/105 grams all purpose flour
- ⅛ tsp baking soda
- ¼ + ⅛ tsp baking powder
- 4 tbsp/56 grams plant based butter with salt (room temperature)
- 3 tbsp/45 grams plant based yogurt (room temperature)
- ½ cup/100 grams coconut sugar
- 1 tsp vanilla extract
- 3 tbsp/45 grams Lotus Biscoff Creamy Cookie Butter
- 1/2 cup mini chocolate chips
- 4 Lotus Biscoff Cookies roughly crushed up
- 2 Lotus Biscoff Cookies crushed up for rolling the tops of the cookies in
Instructions
- Preheat the oven to 350℉ and prepare a baking sheet.
- In a small bowl add the flour, baking soda and baking powder; whisk to combine and set aside.
- In a medium bowl add the sugar and room temperature butter; cream on medium-high for 3 minutes (this can be done with a stand mixer or hand mixer). Add the yogurt, vanilla and Biscoff Cookie Butter; mix on medium-high for another minute. Add the crushed Biscoff Cookies and blend until just combined.
- Add the flour mixture to the wet ingredients; fold-in until the flour is almost fully incorporated. Add in the mini chips and fold-in until incorporated and no more flour can be seen. Scoop onto the prepared baking sheet (I get 8 cookies out of this recipe). Roll each dough ball between your palms to smooth them out, then roll the tops of the cookies in the reserved crushed Biscoff Cookies.
- Bake them for 11 minutes (they will seem a little under-done when they come out of the oven, that is ok). Let them cool in the pan for 5 to 10 minutes, then transfer to a cooling rack until completely cool. Store in an airtight container for up to 5 days.