Cookie Butter Chocolate Chip Cookies

Ok. These cookies.


I can hardly talk. What really is there to say?

Cookie butter. Yup. Almond butter. Yup. Chocolate chips. Yup, yup.

I’m going to tell you why you can get away with these. Because when your friends see you shoving a few down your gob, they’re going to have questions.


So cookie butter (sometimes called “speculoos” or known as “Biscoff spread” if you didn’t get it from Trader Joe’s) is a treat. This I know. When something is so amazing that you feel a need to hide it in the back of your cabinet (or maybe somewhere in your closet…hoarder!), you know it’s a treat. BUT the beauty of cookie butter is that it is made from ground up cookies!

What does this mean?? Drumroll please…you don’t have to add any flour, butter, or sugar to the cookies I’m going to ave you make with this cookie butter! *Symbols crash!*


So, no extreme guilt after indulging in a couple of these. Proudly share them with all of your health-conscious friends too, because everyone needs a treat.

Need more convincing? Still?? Really???

Chocolate has antioxidants. End of discussion.


Cookie Butter Chocolate Chip Cookies

(makes approximately 15 cookies)

1/2 cup cookie butter (Trader Joe’s brand or Biscoff spread)

1/2 cup creamy, natural almond butter

1/2 cup granulated Stevia (or sweetener of your choice)

1 egg

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup mini semisweet chocolate chips

~Preheat oven to 350 degrees F and line your baking sheets with parchment or silicone mats.

~In your mixing bowl, combine the cookie butter and the almond butter. Mix on medium speed to incorporate (or you can do this all by hand with your strong muscles and an ever-powerful fork) them together. Then, add the Stevia and the egg. Mix until completely incorporated. Next, add the salt and baking soda, and mix. Finally, stir in the chocolate chips.

~Use a small cookie scoop (mine is 1.5Tbs) to scoop out even portions of cookie dough onto your cookie sheets. Space them out because the cookies will spread as they bake. Bake for 12-15 min or until golden brown, but be careful not to over-bake them! These cookies turn out buttery, moist, and slightly crumbly. Let them cool slightly on a wire rack before serving! Enjoy!

These cookies are best when eaten the day they are made, but they save nicely in a ziplock bag or glass container with a lid.

Strike up a conversation: Have you ever had cookie butter before? For a treat, I like to spread it on pears! The spice in it pairs so nicely with pears!

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  1. says

    I lovvvvve cookie butter/Biscoff. I always buy two jars-one for baking and one for me to eat straight out of a jar. These cookies look great! And I love that you don’t have to feel guilty eating them. :)

    So glad I found you on GYB. Looking forward to following you!