Dairy and gluten free Biscoff filled cookies, using oat flour, dairy free butter and biscoff spread.
Anyone who knows me, will know how much I love Lotus Bicoff spread. One of my friends paid me in Biscoff spread once after I helped her with a bake order- I was over joyed!
If you want another epic bake, check out my Birthday cake- Chocolate brownie cake with Biscoff cookie butter frosting
I created this recipe to make just 6 cookies, as a lot of us are in lockdown and only have small households I thought this would be preferred but this recipe can easily be doubled to make more!
This recipe requires usual store cupboard ingredients:
- Unsalted butter (dairy free if needed)
- Light muscovado sugar
- Oat flour
- Protein powder
- Baking powder
- Ground ginger
- Unsweetened almond milk
- Lotus Biscoff spread
I use rolled oats and blitz them into a flour, then added 2 scoops of vegan protein powder into this recipe to give them a little protein hit! You can use all oat flour if you don’t want to use the protein powder.
I added a tbsp of ground ginger in the cookies and I love it as a flavour combo! It really adds a punch to the Biscoff spread.
Now onto the stuffed Biscoff element. Your Biscoff spread MUST be frozen prior to baking these cookies. I scoop 6 small balls onto a line baking tray and place them in the freezer for as long as I can. Freezing the spread means it will slowly defrost in the oven and after the bake time in the oven is up, it will have melted into a gorgeous Biscoff sauce! If you don’t freeze the Biscoff it will just bake into the cookie unfortunately.
Please let me know if you give this recipe a try, by tagging me on socials!
Biscoff filled cookiesCourse: SnacksDifficulty: Easy
Biscoff filled cookies (dairy and gluten free)
75g unsalted butter (dairy free if necessary)
60g light muscovado sugar
100g oat flour
40g protein powder (I used @phdnutrition smart plant protein in cookies and cream flavour)
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
1 tbsp almond milk
6 tsp Lotus Biscoff spread (frozen on a tray for 30mins)
- Beat the butter and sugar together until pale and fluffy.
- In a separate bowl add the oat flour, protein powder, baking powder, salt and ginger and stir together.
- Add this to the butter mixture along with the almond milk and mix until a thick dough forms.
- Divide the dough into 6 and fold round each Biscoff ball.
- Per cookie (makes 6) Kcal 280 Fat 14 Carbs 29 Protein 7.5g