Cookie Butter Stuffed Cookies

Makes 15 Cookies Prep Time: 50 min Cook Time: 9 min Total Time: 1 hr

Ingredients:

1 1/2 cups of Bob’s Red Mill almond flour*

2 tsp of arrow root powder or tapioca starch

1 cup of Trader Joes cookie butter **

3/4 cup of Madhava coconut sugar

3 Tbs of coconut oil softened not melted

2 large eggs room temperature***

3 tsp of vanilla extract

2 tsp of cinnamon

2 tsp of baking soda

pinch of finely ground sea salt

Ingredients & Directions for the Filling:

Scoop out fifteen 1/2 Tbs of Trader Joes cookie butter and place on a parchment paper lined baking sheet. Place in freezer for 1 hour or overnight.

Directions for the Cookie Dough:

In a large mixing bowl (preferably a stand mixer) add in cookie butter, coconut oil and coconut sugar and cream together until smooth. Add in eggs one at time and vanilla until combined. Add in almond flour, cinnamon, baking soda and salt. Once dough is formed scoop out dough with a cookie scoop and place on a parchment paper lined baking sheet. Place 1/2 Tbs of the cookie butter from the freezer into the middle of each scoop of cookie dough. Shape the cookie dough around the cookie butter. Place dough back in the freezer for 20-30 minutes. Once cookie dough balls have set place them 2 inches apart on the cookie sheet and place in the oven to bake. Bake at 350˚F for 9-10 minutes. Once cookies are baked remove from the oven and allow to completely cool before eating.

Macros:

Notes:

*If you are allergic to almond flour you can swap out for Bob’s red mil 1:1 Gluten Free Baking Flour or if you are not gluten free you can swap out almond flour for organic white whole wheat flour. You can find my favorite brand here.

**If you are unable to eat cookie butter you can swap out for your favorite nut butter. it will be less sweet but still just as delicious.

***If you are egg free or Vegan you can swap out eggs for flax eggs. Just add 1 Tbs of ground flax seeds + 2.5 Tbs of water together in a small bowl. Stir to combine and let it sit for 5 minutes. This makes 1 flax egg. Do this twice to make two “eggs”

***All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.