4 Serves
55 Mins
Preheat your oven to 175°C and grease four ramekins thoroughly with butter.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
113 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
214 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
37 g / 50 gSaturated Fat
25 g / 20 gCholesterol
235 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
In a mixing bowl, whisk together the flour, sugar, and baking powder until well combined.
In a separate bowl, cream the softened butter and sugar together using a hand mixer until light and fluffy, then beat in the eggs and vanilla extract.
Gently fold the dry ingredients into the wet mixture until just combined, then stir in the cookie butter.
Pour the batter into the prepared ramekins and bake for 25-30 minutes until the edges are set but the center remains soft.
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Danish