Biscoff Spread Cookie Recipe
These cookies are easy to prepare and heavenly to eat.
Servings 12 cookies
Calories 65kcal
Ingredients
Dry ingredients
- 150 grams oats (1½cup)
- 100 grams all-purpose flour (¾cup)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
Creamy and liquid ingredients
- 150 grams Lotus Biscoff spread
- 75 grams butter at room temperature
- 100 grams granulated white sugar
- 50 grams dark brown sugar
- 1 egg at room temperature
- 1 teaspoon vanillla extract
Instructions
- Mix all the dry ingredients in a bowl and set aside.
- Add Lotus Biscoff spread, butter, white and brown sugar in the mixing bowl and mix using medium speed until you obtain a creamy mixture.
- Then break and egg into the bowl and also add a teaspoon of vanilla extract.
- Mix again to blend.
- Then pour in gradually the dry ingredients. Mix just enough to well combine everything.
- Move the bowl to the fridge to chill for half an hour. Keep it covered.
- When time is up, start heating the oven to 175° Celsius (350° F)
- Make small cookies from a tablespoon each and place them 5 centimeters (2 inches) apart from each other. You might need to use to trays.
- Bake for 8-10 minutes until the cookies start to brown and the sides start to become firm.
- Remove from the oven and let rest for 10 minutes before serving and eating.
Notes
Prefer quick oats as they are smaller, if not available replace with ordinary porridge oats.
Cut butter to cubes to reach room temperature faster.
You can use crunchy or creamy Biscoff spread, whichever available. The cookies will be chewy enough even if you use creamy.
Biscoff spread is already sweet, reduce the sugar by 50 grams if you prefer less sugar.
Feel free to substitute dark sugar with light brown or white sugar.
I made 12 large cookie balls, make them smaller for more cookies.