Photo and recipe by: averiecooks
Ingredients:1/4 c Speculoos spread
1/2 c speculoos spread crumbled (or use molasses cookies, gingerbread cookies, storebought gingersnaps, graham crackers/graham cracker crumbs, etc. – Beat cookies or crackers them with the back of a knife in a small ziplock baggie or crush up a neutral cereal such as Rice Krispies or Corn Flakes. You could likely use oats or ground oats, too.)
1/4 c brown sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 c chocolate chips, melted (for drizzling over the top of finished cookies. Or try 1 tbsp chocolate chips + 1 tbsp cookie butter, melted together, then drizzled)
1 to 2 tbsp molasses
pinch ginger, nutmeg, cardamom, to taste
For chocolate cookies, add 1 to 3 tbsp cocoa powder to the dough
Directions: Combine all ingredients in a small bowl and mix with a spoon until dough comes together. Form into small cookies or balls. Melt chocolate chips in a microwave safe bowl, in 20 second bursts, stopping and stirring to encourage melting after approximately 20 seconds. Drizzle melted chocolate over the top of cookies and allow to set up before serving.
Notes: Dough may seem a bit crumbly but use your hands to encourage it to come together. The fat content in the cookie butter spread combined with the brown sugar will likely allow for crumbly looking dough to come together. “Squeeze” the dough with your hands to see if it comes together but if it doesn’t, add a bit more cookie butter spread as needed.
Conversely, if dough seems to wet to form into cookie shapes, add more dry ingredients, i.e. Speculoos cookies/gingersnap cookies/graham crackers until appropriate dough consistency is reached.
Yields: 9 small cookies (or fewer depending on size. The beauty of this recipe is that it’s small. Double or triple recipe as desired).