I love playing around with different flavors to create new recipes. I have a friend who’s child is allergic to nuts and said they had thought about replacing the peanut butter with cookie butter. That was the inspiration behind theses cookies.

My daughter is gluten-free so I made a GF version but WARNING those are not nut free. GF options below the regular version.

Regular Ingredients

10 oz Cookie Butter
1/2 cup Unsalted Butter
1 1/2 cup Brown Sugar
2 Eggs
1 T Vanilla
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/4 cup Corn Starch
1 1/2 cups All Purpose Flour

2 T Sugar for crisscrossing cookies before baking.

GF Ingredients

10 oz Nuts ‘N More Cookie Butter
1/2 cup Unsalted Butter
1 1/2 cup Brown Sugar
2 Eggs
1 T Vanilla
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/4 cup Corn Starch
1 1/2 cups Oat Flour

2 T Sugar for crisscrossing cookies before baking.

Directions

Preheat the oven to 350 degrees. Prepare pans with parchment paper.

Cream together cookie butter, butter and sugar. Mix in eggs and vanilla. Mix in dry ingredients.

Use a 2 inch cookie scoop or make 1 inch balls and place on pan. Dip a fork into the sugar and crisscrossing cookies before baking.

Bake for 10-12 minutes. Leave on pan for 3-5 minutes before putting on a cooling rack.