Sometimes, you need healthy salad filled with antioxidants and superfoods. And sometimes, you just need some cookies made out of cookie butter. This recipe is for when you need cookies made out of cookie butter. Biscoff Chocolate Chunk Oatmeal Cookies are everything you need when you want texture, chocolate and cookie-on-cookie action.
Oatmeal cookies have always been a favorite of mine. I was totally that weird kid in school that goes for oatmeal raisin anything before chocolate chip or M&M cookies. Call me crazy but I stand by oatmeal cookies. They’re freakin’ amazing!
These Biscoff Chocolate Chunk Oatmeal Cookies are everything that’s great about your standard oatmeal cookie. And then some. They are like oatmeal cookies on crack…or steroids…or coffee. Let’s go with that. I went with the Biscoff cookie spread because why the F not. I could eat that stuff by the spoonful. It adds another layer of sweet, indulgent goodness that is so comforting and delicious.
This recipe was created as a half accident inspired by a late night craving for something sweet and a half-eaten jar of the cookie butter screaming my name. Of course, I would have just eaten the other half of the jar but that wouldn’t have been as fun. It would have been missing that crunch.
Unlike most oatmeal cookies, this one has a bite to it. Soft, chewy cookies are delicious but sometimes you just need a little texture in your life. It keeps things interesting. The combination of butter, cookie butter and brown sugar allow the ingredients to caramelize and harden slightly to give it that crunch. Makes them perfect for dipping in milk or coffee without them falling apart.
Dig in an let me know what you think!
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Ingredients
- 1/2 cup vegan butter (I used Earth Balance)
- 2/3 cup brown sugar
- 1/2 cup Biscoff Cookie Butter
- 1 Flax Egg (1 tablespoon ground flax seed and 3 tablespoon water)
- 1 tsp vanilla
- 1/2 cup flour
- 1 1/2 cup quick oats
- 1 oz chocolate chunks
Instructions
- Preheat your over to 350 degrees.
- With a mixer, cream together the vegan butter and brown sugar. Add in the Biscoff Cookie Butter, flax egg and vanilla. Mix until everything is well combined.
- Beat in the flour.
- Stir in the quick oats.
- Fold in chocolate chunks.
- Lay out of a baking sheet lined with parchment paper. Bake for 15 minutes until the cookies have spread slightly and are baked through. Let sit on cookie sheet for a few minutes before moving to a cooling rack.
- Eat warm or store in an air tight container. Enjoy!
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