Biscoff filled cookies

12th January 2021

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

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