Biscoff No Bake Cookies

07.27.2013

No bake cookies were probably the very first thing I ever learned how to make – along with a box of mac and cheese of course. It seems as though I made them once a week growing up because they were so quick and easy. I always made the original chocolate and peanut butter version but recently I discovered the fabulous Biscoff version. They are what dreams are made of I tell you! When you have a cookie that is made from a spread which is made out of those famous Biscoff Airline cookies, then how could you go wrong with these? I can still remember the first time I tried Biscoff cookies, of course it was on a flight. I don’t remember at all where I was traveling, all I remember is those delicious, Belgium made, brown sugar, lightly cinnamon-y cookies. Whomever thought to turn those cookies into a spread is pure genius!

Biscoff No Bake Cookies | Cooking Classy

I didn’t know if I’d ever have a no bake cookie I liked as much as the original but these are definitely equal. The other thing I love about no bake cookies is that I can make a half, or even a quarter batch if I don’t want to many cookies sitting around to tempt me or if I’m down to just a few tablespoons of Biscoff.

This recipe is perfect for these hot summer months, you don’t even need to turn the oven on and you’ve got cookies in 10 minutes. Enjoy!

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Biscoff No Bake Cookie | Cooking Classy

Biscoff No Bake Cookies | Cooking Classy

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Biscoff No Bake Cookies

Yield: About 20 cookies

Prep Time: 10 minutes

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup unsalted butter , diced into 4 pieces
  • 1/2 cup milk (preferably 2% or whole)
  • 1/2 cup Biscoff Cookie Spread*
  • 1 tsp vanilla extract
  • 3 cups quick oats

Instructions

  1. In a medium saucepan combine granulated sugar, brown sugar, salt, cinnamon, butter and milk and heat mixture over slightly over medium heat, stirring frequently until mixture begins to boil. Allow mixture to boil for 45 seconds without stirring, then remove from heat and immediately stir in Biscoff and vanilla, whisking until well blended, then mix in quick oats. Drop mixture by the spoonful (using 2 spoons - one to scoop and the other to push the mixture off opposite spoon) onto parchment or wax paper and allow to cool until set.
  2. *Biscoff Cookie Spread can be found near the peanut butter in many grocery stores.
  3. Recipe Source: adapted slightly from Shugary Sweets

38 comments

  • Valerie: A really good cookie! Like a couple other bakers, we found these to be rather sweet —- am going to try to reduce the overall amount of sugar, banking on the fact that the sugar in the Biscoff might balance the difference. Otherwise, my dear one suggested just making small size cookies. Either way, this recipe is definitely a keeper! July 18, 2018 at 6:54am Reply

  • Valerie: Delicious! I boiled for 1 minute and used old fashioned oats rather than quick-cook since that’s what we keep in the pantry. Love the brown sugar and cinnamon! July 9, 2018 at 5:56pm Reply

    • Jaclyn: Glad you enjoyed these Valerie! July 9, 2018 at 8:18pm Reply

  • Jan Wright: I used coconut milk since I have a grandson allergic to milk. It’s fine in the chocolate peanut butter recipe but biscoff didn’t set up. Is it the milk or do they need to boil longer December 22, 2017 at 6:26pm Reply

  • C McKinney: What is Biscoff? November 14, 2017 at 7:46am Reply

  • Jill: This are delicious, but I would recommend cutting down on the amount of sugar. Because the cookie butter is also sweetened (unlike peanut butter), it ends up being too much. February 24, 2016 at 12:27pm Reply

  • Mary Cay Martin: Eldest Son, in whose household I live, is allergic to chocolate. These cookies will be perfect for him! Thank you! December 24, 2015 at 2:10pm Reply

  • Marty: These cookies are scrumptious! My husband said he prefers these over the chocolate peanut butter no-bakes. Your addition of brown sugar and tinge of cinnamon take these over the top! September 28, 2015 at 2:04pm Reply

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