Biscoff filled cookies

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
• Salt
• 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 cookies

Recipe by Sarah's Healthy KitchenCourse: SnacksDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

280

kcal

Biscoff filled cookies (dairy and gluten free)

Ingredients

• 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)

Directions

• 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.

Recipe Video

Notes

• Per cookie (makes 6) Kcal 280 Fat 14 Carbs 29 Protein 7.5g

Summary

Recipe Name

Biscoff filled cookies

Author Name

Sarah's Healthy Kitchen

Published On

2021-01-12

Preparation Time

10M

Cook Time

12M

Total Time

22M