Calorie information on food labels may be wildly inaccurate, so please don't sweat the numbers too much.įor more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats no sugar post.Cashews ~ Since cookie butter is so similar to nut butter, we are using nuts in this vegan version of healthy cookie butter. It will differ depending on the specific brands and ingredients that you use. The nutrition information is an estimate provided as a courtesy. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.

Join our community! Subscribe to be kept up-to-date on all of the latest and greatest recipes! You can also follow me on Pinterest, Twitter, Instagram, and YouTube ! The Disclaimer…Īll recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. You may also enjoy these biscoff blondies if you're looking for another way to use Biscoff spread. Here are some other cookie recipe ideas to try: However, it’s ok to make some food choices based on taste. Is Biscoff cookie butter healthy? Loaded with added sugar, white flour, and oil, Biscoff spread isn’t the most nutritious diet choice. This is a level 3 recipe (weight maintenance and active lifestyles). A cool, dry pantry is perfect for storage. My jar of cookie butter recommends storing between 63-73F (17-23C). Unlike homemade Biscoff cookies, Biscoff cookie butter doesn’t require refrigeration. Should Biscoff cookie butter be refrigerated? You’ll want to use it up by this date for the best quality. Does Biscoff cookie butter go bad?īiscoff cookie butter has a best before date on the lid. Put them back in the fridge when you’re ready to thaw them. You can stack them in a freezer-safe container with parchment or freezer paper between the cookies to prevent sticking. Wrap baked cookies in plastic wrap and keep them in an airtight container. Enjoy!īiscoff butter cookies stay soft and chewy for 1-2 days in the refrigerator. If using a dark baking sheet, you’ll want to get them off the sheet as soon as possible. (They should look a bit underdone!) Let them cool on the cookie sheet for 3-5 minutes before moving them to a wire rack to finish cooling.

The cookies are done when the edges are set and the centers are soft.

The cookie sheet should be on an oven rack about one-third of the way from the top of the oven.

Bake Biscoff butter cookies for 10-12 minutes in an oven preheated to 350F (177C).

Gently press extra toffee chips into the tops of the cookies, if desired.

Leave adequate space on the tray between the cookies.

Put 8-10 scoops of cookie dough (about 1½ tablespoon scoops) on your baking tray.

Line a light metal cookie sheet with parchment paper.

At the end of the chilling time, preheat the oven to 350 degrees Fahrenheit (177C).

This helps prevent overspreading and keeps the cookies dense.

IMPORTANT! Put the bowl with the Biscoff cookie dough in the fridge and chill for 1-2 hours.

Mix in the flour, then stir in the chocolate chips and toffee chips by hand.

Next, beat in the egg and vanilla with the mixer on low.

You don’t want to overmix it- about 2 minutes on medium-high is a good mixing time. Use an electric hand mixer to beat it until creamy.

Put the butter, Biscoff butter, white sugar, and brown sugar in a medium-size mixing bowl.

Weigh the flour, then whisk the flour, baking soda, and salt in a small bowl.

Cookie butter