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.

Print Print Recipe

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


8 Responses to “Flourless Biscoff Cookies”

  1. Ann P. — February 3, 2012 at 10:19 am

    I love the way you describe the cookies! mmm, crackled top, chew, caramelized texture… wowww I am so hungry! and I am STILL intrigued at how biscoff is a spread made from cookies. So interesting!

    • Kirbie replied: — February 3rd, 2012 @ 10:24 am

      Biscoff spread is so good. I think they use about 50% cookies in the spread and then the rest is your usual spread butter ingredients.

  2. Faye — February 3, 2012 at 3:49 pm

    I feel in love with Biscoff spread recently and guess what? They sell it at WALMART!! Saw it there just yesterday when I was walking down the aisle where the peanut butter is. No more going to World Market just to get Biscoff spread : ) Just thought I’d spread the good news!

    • Kirbie replied: — February 3rd, 2012 @ 4:36 pm

      Happy joy! Thanks so much for sharing! I will go to my nearest Walmart soon to look and stock up!

  3. Tara — February 29, 2012 at 4:57 pm

    I just made these & they are delicious and so easy. I cooked 1 tbsp sized cookies for 8 minutes and the 1.5 tbsp size the full 10. My cookies aren’t as pretty as yours. I think maybe I undercooked them a tiny bit – they’re not as smooth/even on the top. Still super tasty. I didn’t use parchment for one batch and the edges spread a bit more. I just used a spatula and pushed them back in and you can’t even tell. Thanks for the recipe!

    • Kirbie replied: — March 1st, 2012 @ 9:50 am

      Awesome! So glad they turned out for you. I used silplat mats. It’s always interesting how the cookies spread on different surfaces.

  4. Jenn — May 1, 2012 at 7:13 am

    These cookies look great, but I wanted to point out that these cookies are wrongly tagged as gluten free. Biscoff spread is NOT gluten free, as wheat flour is the first thing on the ingredient list. I just want to make sure a GF/celiac person doesn’t get sick because they thought this recipe was safe for a gluten free lifestyle. Unfortunately, nothing made with Biscoff cookies or Biscoff spread can be gluten free. Wish it were, the stuff is delicious!

    • Kirbie replied: — May 1st, 2012 @ 8:39 am

      Thank you for pointing that out! I have updated to take the gluten free tag out. I don’t know where my head was at. I definitely would not want someone to get sick because they thought these were gluten free.

Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for submitting a comment! Please note, all comments are held in moderation until owner approval.

Current day month [email protected] *