Here I am making cookie butter cookie cups filled with more cookie butter!
Cookie Butter is in fact made from Biscoff cookies, so we are essentially putting cookies into more cookies and then adding more cookies to it! LOL
CLICK HERE FOR THE RECIPE
CLICK HERE FOR MINI MUFFIN TIN
CLICK HERE FOR #100 SCOOPER
CLICK HERE FOR COOKIE BUTTER
CLICK HERE FOR ALL THE GRETCHEN’S BAKERY ORIGINAL RECIPES
CLICK HERE FOR ALL MY VEGAN RECIPES
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I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel and when I owned my bakery by promoting the exploited animal industry, so I finally “got off the fence” and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. 🙂
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!
WHY I AM VEGAN
WHY I AM VEGAN
WHY I AM VEGAN
Music Credit
Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
Yay to vegan recipes!
<3
ooh this looks crazy sweet but delicious! BTW Hi Gretchen! I’ve been watching your videos for a while now and I love your channel. It gives me so much inspiration because I hope one day to be like you and create such wonderful sweets! I’m learning a lot from you.. and hope to learn wayy more from you’re upcoming videos 🙂
awesome! thankyou!
This sounds fabulous! My husband just gave me a 7QT Professional Series KitchenAid Mixer because my Artisan was not strong enough for breads and I almost burnt the motor…anyway I read that you’re supposed to use the heck out of it for the 1st 30 days to make sure that the motor works well and “season” the machine. That said, I have been making things like crazy and I keep coming back to your channel because your recipes rock. Even though I am not vegan (I should be), I respect your compassion for the environment and your willingness to share your creations. I have only been a subscriber for a month, but I wait impatiently for your next videos , not only for the quality of your content, but also your personality. I have made your breads and your vegan recipes and have not been disappointed. I plan on making your carrot cake for a birthday next month…so THANK YOU for always smiling, holding your head high through changes and most importantly for your compassionate heart. You’ve quickly become one of my favorite Youtubers!
awe! thanks for this lovely message!
Oh my god you used an ingredient we dont have in our country. How dare you haha Plot twist i googled it and its actually a belgian product thats been sold in europe dan dan daaaan lol
haha nice! thanks for the info!
Hi Gretchen! Have you tried a 1:1 flour replacement for this for the gluten free folks? Which one is your favorite out of all the flour blends (because they are all blends). Also, for making a hole in the middle of the cups before baking, a wooden drink muddler would just about do the trick! Thanks and xo from Chicago! HAPPY SPRING EVERYONE!!!
absolutely agree and thankyou for this info!
I just wanted to see what you may have tried, and what basic blend you might have worked with would work…for those who wanted a simple 1:1. I’ve just about pulled my hair out trying to find one *I* like, seeing that you want things to do different textures, hold moisture, and other ingredients together. It’s all a measure….literally..of food science. There is an industry thing upcoming here in Suburban Chicago next month for gluten free/Celiacs, so I might go if I have time, and I will see what the industry has offered this year! I’ll let you know what I find out if I DO go. BTW Gretchen, There IS a later show this year for those in New Jersey in Oct. Scroll down and you will see. I know that you’re not specific for Vegan Gluten Free, but if we can offer substitutes, why not? No one should be eating 1 grain all their life, and should know how to use bean flours, unusual grains, ancient grains, etc. It would be healthier.
Hi Patricia I have not tried with this recipe, however my GF folks have told me my recipes work great with a GF Mix. As for the indent, no extra work required to make the indent by hand since this cookie will do it on its own!
if one decides to use eggs, how many should be used to replace the flax?
1 egg
Biscoff is just as addictive as Nutella.
agree