Kirbie's Cravings

Flourless Biscoff Cookies

Chewy biscoff cookies made with five ingredients! These easy cookies are made with biscoff spread and a few other basic baking ingredients. If you like cookie butter, you’ll love these cookies.

photo of a plate of Flourless Biscoff Cookies

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.

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 added to the dough. The Biscoff spread works a lot better in these cookies than when I tried it with Nutella, which spreads too much.

photo of a jar of biscoff spreadphoto of a spoonful of biscoff spread


  • Biscoff spread
  • Golden brown sugar
  • Large egg
  • Baking soda
  • Chocolate chips
  • Vanilla extract

If you haven’t tried Biscoff spread, I definitely recommend it. It’s made with 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 Amazon* or on the Biscoff website.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

photo of a stack of cookies

Recipe Tips

You only need one bowl to make the cookies. Mix all ingredients, except for the chocolate chips, until the dough comes together. Then you can mix in the chocolate chips.

The dough will be very sticky and wet, so it’s easiest to scoop the dough with a cookie scoop to make each dough ball.

Bake them on a baking sheet lined with parchment paper. For the best chewy cookies, don’t overbake them.

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

More Cookies made with Spreads

Flourless Biscoff Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
These cookies have a chewy, caramelized texture because there is no flour and they have a strong Biscoff flavor.
1 from 1 vote


  • 1 cup Biscoff spread
  • 1 cup golden brown sugar
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1 cup semisweet chocolate chips


  • Preheat oven to 350°F. Line baking sheets with parchment paper. 
  • Mix everything except chocolate chips in medium bowl until smooth. Stir in chocolate chips. Batter will be very sticky and wet. 
  • 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.
  • 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.


Recipe adapted from Epicurious

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

10 comments on “Flourless Biscoff Cookies”

  1. They are in the oven for way longer than instructed and they have all collided and are not cooked properly in the middle 

    • We’re sorry to hear that! As mentioned in the post, the cookies do spread a lot during baking, so they need to be spaced at least 2 inches apart.

  2. 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!

    • 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.

  3. 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!

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

  4. 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!

  5. 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!

    • 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.