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
Course: SnacksDifficulty: Easy6
servings10
minutes12
minutes280
kcalBiscoff 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