Biscoff No Bake Cookies

July 27, 2013

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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!

Biscoff No Bake Cookies | Cooking Classy

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.

Biscoff No Bake Cookie | Cooking Classy

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!

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!

Biscoff No Bake Cookies | Cooking Classy

Biscoff No Bake Cookies

Delicious Biscoff flavored cookies with lots of chewy oats. The perfect easy treat!
Servings: 20
Prep10 minutes
Cook5 minutes
Ready in: 15 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

  • 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.

Notes

  • *Biscoff Cookie Spread can be found near the peanut butter in many grocery stores.
  • Recipe adapted slightly from Shugary Sweets
Nutrition Facts
Biscoff No Bake Cookies
Amount Per Serving
Calories 182 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 47mg2%
Potassium 59mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 148IU3%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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39 Comments

  • Michele

    Last night we had no peanut butter or Nutella in the house but we did have biscoff!! So we made these for a quick snack…so yum! We all loved them.

  • Stefanie

    So happy to see this post. My husband and I love no-bake cookies. We have kids with a peanut allergy and they use Biscoff spread as their “peanut butter” for sandwiches and ants on a log. They can now experience a form of “no-bakes” that they hear us talk about having when we were growing up. Thank you!!

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  • Michelle

    I just made these today, and they are so good and turned out for me! I have really bad luck, usually, in getting no-bakes to set. They are usually sticky, so I boil longer now. I also live in a humid climate. I boiled for 1 minute, 20 seconds and they are perfect. So excited, since it’s so sad when they don’t set properly!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked these cookies Michelle! Thanks for your feedback!

  • Sandy

    Made these as a quick and simple dessert to go with dinner last night and they were delicious. Everyone loved them. They were very sweet and I was wondering if you thought I could knock down some of the sugar without compromising the structure of the cookie.

    • Jaclyn

      Jaclyn Bell

      I think you could by a little but I wouldn’t by much or like you say it might alter their structure/texture.

  • Emily

    I replaced the biscoff spread with Trader Joe’s cookie butter so yummy and cheaper in price for the jar!

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  • Renee

    These look great! How do you store them? (That’s assuming they aren’t all eaten right away of course!)

    I am curious because of the milk.

    • Jaclyn

      Jaclyn Bell

      In my family we’ve just always stored no bake cookies (these and the chocolate version) at room temp but who knows maybe they should be in the fridge?