My love affair with Biscoff spread continues with these almost flourless biscoff cookies. There’s no flour added to the batter, though there is some flour product from the cookie spread itself.
Have you tried Biscoff spread yet? If not, I definitely recommend it. It’s made with the European Biscoff spice cookies, and the spread tastes just like the cookies. It can be found at Cost Plus World Market, Walmart and Vons. You can also buy it on Amazonor on the Biscoff website.
What I love about these cookies is that you can really taste the Biscoff. They have a chewy, caramelized texture because there is no flour. The biscoff spread worked a lot better in these cookies than when I tried it with Nutella, which spread too much.
These cookies are easy to make. I love the crackled top. They are quite sweet, but delicious, with an intense Biscoff taste.
Flourless Biscoff Cookies
1 cup Biscoff spread
1 cup golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1. Preheat oven to 350°F. Mix everything except chocolate chips in medium bowl until smooth. Stir in chocolate chips. Batter will be very sticky and wet. Line baking sheets with parchment paper. Scoop about 1 tablespoon dough and place onto cookie sheet, space about 2 inches apart. Cookies will spread a lot during baking. Using moistened hands, try shape dough on the sheets to form balls.
2. Bake cookies until golden about 10 minutes. Careful not to overbake or the thin edges will turn crispy instead of chewy. Leave cookies on sheet to cool and set.
Adapted from Epicurious