The discovery of a vegan cookie butter spread was a marvelous day in my life. 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. At room temperature, the chocolate will harden, but a quick few seconds in the microwave and you’ll have a gooey center again.

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Chocolate Stuffed Cookie Butter Cookies

(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. 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. 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 🙂

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