Cookie butter is a creamy nut-free spread that’s usually made from spiced Belgian cookies called speculoos. It’s sold in jars in the peanut butter aisle. Here, we mix it with oats and eggs to make possibly the quickest, tastiest and most satisfying three-ingredient cookie ever.
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 12 cookies |
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup cookie butter, such as Trader Joe’s
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F.
- Add 1/2 cup of the oats to a food processor and pulse until fine crumbs form. Add the cookie butter and egg to a large bowl and whisk until smooth. Fold in the ground oats and the remaining 1/2 cup whole oats until combined. Roll 2 tablespoons of dough into balls and place onto a baking sheet.
- Bake until the cookies are set and just turning golden brown around the edges, 13 to 15 minutes, Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 166 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 56 mg |
| Sodium | 8 mg |
Reviews
Can raisins or dried cranberries be added to recipe?
Nothing special….won’t make again