Cookie Butter Cups
Prep time
Bake time
Total time
Serves: 2dz
  • Solid Vegetable Shortening ¾ cup (170g)
  • Biscoff Cookie Butter ½ cup (130g)
  • Light Brown Sugar packed 1¼ cup (260g)
  • Oat Milk (or any milk of your choice) 3 Tablespoons (45ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Flax Meal 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • All Purpose Flour 1¾ cup (218g)
  • Baking Soda ¾ teaspoon
  • Salt ½ teaspoon
  • Biscoff Cookie Butter for filling cups 1 cup
  • Vegan Chocolate for filling 1 cup *optional
  1. Combine the hot water with the flax meal and let it stand to thicken about 5-10 minutes
  2. Cream the shortening, cookie butter and brown sugar until well blended, no need for light and fluffy here~ about 2 minutes on high speed.
  3. Add the flax paste and blend well.
  4. Add the flour baking soda and salt all at once and mix to combine.
  5. Add the milk and vanilla extract last and mix just until it all comes together
  6. Chill dough for about 15 minutes while you preheat the oven to 350°F
  7. Prepare the mini muffin tin with a light spray of pan grease
  8. With a #100 Scoop drop rounded scoops into each cavity.
  9. Press the dough with your fingers so it spreads to the sides of each cavity
  10. Bake for 8 - 10 minutes until they are done
  11. Allow to cool in the tins slightly then unmold onto a cooling rack
  12. Once the cookies are cooled~ fill the sunken centers with cookie butter and a spot of chocolate on each
Store cookies for up to 10 days in an airtight container.

Freeze dough for up to 2 months
Recipe by Gretchen's Vegan Bakery at