Let's get meta.
1 Cup Biscoff or Trader Joes Cookie Butter
1 Egg
3/4 Cup Brown or Coconut Sugar
1/2 Cup Quinoa Flour*
2 teaspoons Cornstarch
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Soda
2 teaspoons Vanilla Extract*
1 Tablespoon Maple Syrup
1/4 Cup Dark Chocolate Chips - These would also be delicious with white chocolate chips and/or a few crumbled cinnamon graham crackers folded in at the end in replacement of the dark chocolate chips. Yum :)
* To learn how to make your own click on the Related Real Life section of my blog linked at the top :)
In a standing mixer cream together the Cookie Butter, brown sugar, egg, maple syrup and vanilla extract for a few minutes until fully combined. In a separate bowl mix together the quinoa flour, baking soda, cinnamon and cornstarch. Pour the quinoa mixture in with the creamed ingredients and incorporate the two just until combined. Fold in the dark chocolate chips.
The next part is a test in patience but it is necessary. Using a rounded ice cream scoop about the size of two tablespoons, scoop out twelve balls of dough, place them on a large plate, flatten slightly, cover with plastic wrap and refrigerate for at least three hours. You can leave them in the freezer this way for up to three days and bake them later but you must keep the cookie dough balls in the freezer for a minimum of three hours or the dough will be too soft and spread all over the cookie sheet. Alternatively, you could also make the dough balls half the size and bake one batch after three hours in the freezer and another in a day or two. I had to do it this way, otherwise, I cannot be trusted to not eat the whole batch.
Once the agony of waiting is finally over, remove the dough balls from the freezer, place them on a parchment lined cookie sheet and bake in a pre-heated oven at 350 degrees for about 8-9 minutes. The trick is to not over-bake for super soft, chewy, melt-in-your mouth cookie action. Once the cookies have cooled for at least 5 minutes, remove them carefully and either eat them all at once (Like my boyfriend and I did) or have some self control place them on a cooling rack. Once they are completely cooled store the Cookie Butter Cookies in an air tight container at room temperature.