![All boxed up and ready to go to Faye for the Leftovers Club](https://thelazyveganbaker.files.wordpress.com/2015/05/boxed.jpg?w=200&resize=200%2C300)
![Chocolate Stuffed Cookie Butter Cookies](https://thelazyveganbaker.files.wordpress.com/2015/05/cookie-best1.jpg?w=300&resize=300%2C200)
![Cookie Butter](https://thelazyveganbaker.files.wordpress.com/2015/05/biscoff-2.jpg?w=200&resize=200%2C300)
The discovery of a vegan cookie butter spread was a marvelous day in my life. Â This cookie funnily enough turns that cookie spread back into a cookie and it is a dream, a soft flavorful dough surrounding a filling of chocolate and rolled in sugar. Â At room temperature, the chocolate will harden, but a quick few seconds in the microwave and you’ll have a gooey center again.
If you’d like to be part of a great group of foodie bloggers, come join the Leftovers Club where we share our creations via mail; it’s like christmas every month!
Chocolate Stuffed Cookie Butter CookiesÂ
(makes 20 1″ cookies)
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- 3/4 cup Biscoff Cookie Spread (or equivalent)
- 1/4 cup natural peanut butter (no added sugar or oil)
- 1/4 cup vegan butter or margarine, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar (a coarse grain would be best, but regular is fine)
- 1/2 cup vegan chocolate chips (approximately)
- Preheat oven to 350F. Line two cookie sheets with parchment paper or spray lightly with oil.
- In a small bowl, whisk the flax seed and warm water together for 30 seconds and set aside.
- In a medium bowl, beat the cookie spread, peanut butter and vegan butter together until smooth, creamy and completely combined. (this can be done with a mixer or easily by hand if all ingredients are room temp)
- Add the flax seed and vanilla and mix well.
- Add the flour and baking powder and mix gently until the dough is all combined and cohesive.
- Roll the dough into 1″ balls. Â Make an indent in each ball and stuff as many chocolate chips in as you can and fold the dough back around them completely enclosing them. Â I used between 7-9 chips in each one, but think I probably could have used more :).
- Roll the balls in the sugar, place on your prepared cookie sheets 1″ apart and flatten slightly with the palm of your hand.
- Bake for 8-10 minutes until light brown.
- Eat warm for melty chocolate goodness, but room temperature is good too 🙂
![](https://thelazyveganbaker.files.wordpress.com/2015/05/biscoff.jpg?w=200&resize=200%2C300)
![Adding flax seed to batter.](https://thelazyveganbaker.files.wordpress.com/2015/05/add-flax.jpg?w=300&resize=300%2C200)
![Stir in flour and baking powder.](https://thelazyveganbaker.files.wordpress.com/2015/05/add-flour.jpg?w=300&resize=300%2C200)
![Make an indent in the balls and stuff with chocolate chips.](https://thelazyveganbaker.files.wordpress.com/2015/05/stuff-with-cc-1.jpg?w=300&resize=300%2C200)
![Close the dough all the way around the chocolate.](https://thelazyveganbaker.files.wordpress.com/2015/05/stuff-w-cc-2.jpg?w=300&resize=300%2C200)
![Chocolate Stuffed Cookie Butter Cookies](https://thelazyveganbaker.files.wordpress.com/2015/05/cookie-best-2.jpg?w=300&resize=300%2C200)
To see what the other Leftover’s Clubbers are getting in the mail, click the link below.
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I am DROOLING! These look amazing 🙂
Thanks! 🙂
Chocolate + cookie butter….say no more…yummmm
it’s an awesome combo! 🙂
Wow- I’m going to have to make these!
🙂 thanks
Must make these cookie asap!
:)! Best part is they are ready in about 20 minutes 🙂
I have to say I became addicted to these cookies. So good, especially warmed up for a few seconds in the microwave! Thanks again!
Oh so happy to hear! I just found the actual biscoff cookies at aldi’s and am now scheming something to do with them haha! Good stuff 🙂