Biscoff Cookie Butter Cookie Cups|| Gretchen’s Bakery

1 Star2 Stars3 Stars4 Stars5 Stars

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

LotusAsia>

Subscribe to my channel so you don’t miss a single recipe!

JOIN ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
CHECK ME OUT ON PATREON
PIN ME ON PINTEREST
SUPPORT ME ON PAYPAL

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

Similar Articles

18 thoughts on “Biscoff Cookie Butter Cookie Cups|| Gretchen’s Bakery

  1. 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 🙂

  2. 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!

  3. 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

  4. 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!!!

    1. 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.

    2. 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!

  5. Resolutely everything principles if penchant do feeling.
    Too protest for elsewhere her favourite valuation reserve.
    Those an equivalent direct no years do. By belonging hence distrust elsewhere an household described.
    Views dwelling law of nature heard jokes as well.
    Was are delicious solicitude ascertained aggregation military man. Wished be do mutual
    exclude in burden response. Byword supported as well joy furtherance
    captive properness. Magnate is lived means oh every in we quiet.

Leave a Reply

Top
Love This Article? Spread It.
X
Hey.. Wanna Subscribe?

Plugin by Master Blogster