These homemade Biscoff cookies need just 2 ingredients to make and are ready in 10 minutes! No eggs and no milk needed, this recipe is a dessert game changer!
It’s no secret that I love Lotus Biscoff spread. In fact, I have a slew of Biscoff recipes to prove it. If I’m not using it to make brownies or my favorite cheesecake, I’m whipping up these homemade biscoff cookies.
Why this Biscoff cookie recipe will leave you mesmerised-
- 2 Ingredients. All you need is Biscoff spread and self-rising flour- That is it. This means you can skip the butter, oil, milk, and eggs!
- No fancy mixers or gadgets. Unlike other cookie recipes, this one doesn’t require any mixers or other kitchen tools to make- just one bowl.
- Ready in 10 minutes. From prep to oven to plate, you’ll need less than 10 minutes.
- Vegan and dairy free. The Lotus brand are vegan, so using the spread mixed with flour will also be vegan!
What I love about this recipe is just how easy and delicious they are. There is an unfair stigma that cookies with few ingredients will be less superior, but that is far from the truth. The texture is almost like a shortbread and they literally melt in your mouth. Just like my 2 ingredient cookies and 3 ingredient chocolate chip cookies, these are a winner.
How do you make Biscoff cookies?
- Lotus Biscoff spread– Smooth Biscoff, NOT the crunchy kind!
- Self rising flour– Only have all-purpose flour on hand? Easily make your own self rising flour!
- Chocolate chips– Optional, but highly recommended!
Start by adding your Biscoff spread and flour into a mixing bowl and mix until combined. If using chocolate chips, fold them through at the end.
Now, use your hands to roll out balls. Place the balls of cookie dough onto a lined pan and press into a cookie shape. Bake the cookies for 10-12 minutes, or until firm around the sides. Remove the cookies from the oven and let them cool on the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Tips to make the best recipe
- Do not over-bake the cookies, as they continue to firm up while cooling down.
- These cookies are not soft and chewy, and rather, are like shortbread. If those are the kind you are after, try making cookie butter cookies instead.
- Feel free to add your favorite mix-ins, like nuts, seeds, or candy buttons.
Storing and freezing instructions
- To store: Leftover cookies will keep well at room temperature, covered, for up to one week. If you’d like them to keep longer, store them in the refrigerator.
- To freeze: Place the cooled, baked cookies in a ziplock bag and store them in the freezer for up to six months.
More easy cookie recipes to try
Frequently Asked Questions
Compared to other popular cookies out there (like Oreo cookies or sandwich cookies), Biscoff ones are lower in calories and sugar. However, they still contain added sugars and processed flour.
The key flavors you’ll notice in a Biscoff cookie are all spice, nutmeg, and a delicate caramel.
Texture wise, Biscoff and smooth peanut butter are almost identical. However, flavor and nutritionally, they are vastly different. Biscoff is sweeter, creamier, and has less protein in it.
Biscoff cookies are considered to be quite addictive, thanks to it’s shortbread-like texture that melts in your mouth.
Biscoff Cookies (2 Ingredients!)
- 1 cup Biscoff Spread smooth
- 1 1/2 cups self rising flour sifted
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a mixing bowl, add your Biscoff spread and self rising flour and mix until a smooth dough remains.
- Using your hands, form 12 balls of dough and place them on the lined sheet. Bake the cookies for 10-12 minutes, or until they begin to go golden around the sides.
- Remove the cookies from the oven and let them cool completely.