These cookie butter cookies are a flourless dessert made with Biscoff spread and using just 5 ingredients! No flour, no dairy, and no butter needed, they take less than 10 minutes to bake!
Cookie Butter Cookies
It’s no secret that over the past few months, I’ve been obsessed with Biscoff spread. Also known as cookie butter, it’s an addictive spread inspired by the famous cookies. While I don’t really enjoy eating the spread on its own, I DO love baking with it.
I’ve been experimenting with using Biscoff in a plethora of desserts. I thought, up until recently, that my Biscoff cheesecake was my favorite, but frankly, it was a little too time consuming to prepare on a regular basis. Instead, I opted to use the cookie butter to make cookies instead!
I’ve been meaning to share a Biscoff cookie recipe for quite some time. Not to be confused with actual Biscoff cookies, these ones use the famous spread to create delicious flourless cookies. They need just 5 ingredients to make and ZERO flour. The texture is soft and chewy in the middle, with slightly chewy edges. They are sweet and full of Biscoff flavor, with morsels of chocolate chips throughout.
One of my friends, who is obsessed with all things Biscoff sampled these cookies and said they were even BETTER than actual Biscoff cookies- the texture was out of this world!
How do you make homemade Biscoff cookies?
- Biscoff spread– Also known as Lotus Biscoff cookie butter, you want to use the smooth and creamy variety, not the crunchy one.
- Brown sugar– While any granulated sweetener can be used, brown sugar gives the cookies a soft and gooey middle.
- Egg OR flax egg– Either room temperature egg or a flax egg can be used.
- Baking soda– Helps to keep the cookies from spreading too much.
- Chocolate chips– What is a good cookie without some chocolate chips? I used a mix of chocolate chunks and chocolate chips.
Start by adding all your ingredients, except for the chocolate chips, into a large mixing bowl. Mix the ingredients until completely combined, before folding through the chocolate chips at the end. Next, cover the mixing bowl and refrigerate the dough for at least 2 hours.
Now, remove the dough from the refrigerator. Using your hands, form 12 balls of dough and place them on a lined baking sheet. Bake the cookies at 180C/350F for 12-15 minutes, until the edges just begin to brown. Remove the cookies from the oven and let them cool on the sheet completely.
Tips to make the best Biscoff cookies
- You must refrigerate the dough if you don’t want super flat cookies. If that isn’t an issue for you, you can skip this step.
- Feel free to fold through chopped nuts, seeds, or even dried fruits, for some added texture.
- Do not overbake the cookies, as they continue to cook and firm up as they are cooling down.
- Avoid using alternative bread cookie butter spreads, as many of them have added fillers and water, which can affect the overall texture of the cookies.
Storing and freezing cookie butter cookies
- To store: Cookies will keep well at room temperature, covered, for up to 2 weeks.
- To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.
More flourless cookie recipes to try
- Peanut butter cookies
- Almond butter cookies
- Sugar free cookies
- Brownie cookies
- Peanut butter oatmeal cookies
Cookie Butter Cookies
- In a large mixing bowl, add your ingredients, except for the chocolate chips, and mix well. Fold through the chocolate chips.
- Cover the bowl and place it in the refrigerator for 2 hours, to firm up.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- Remove the cookie dough from the refrigerator and form 12 balls with the dough. Place the balls of dough on the lined sheet and bake in the oven for 10-12 minutes, or until the edges are just golden.
- Remove the cookies from the oven and let them cool on the sheet completely.
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