Biscoff Oatmeal Cookies

Biscoff Oatmeal Cookies
Staff Writer

Milisa Armstrong

Biscoff Oatmeal Cookies

Belgium may be more well known in the United States for its waffles, but I recently discovered this wonderful spread that originates from there called Biscoff Cookie Spread, which works great in an oatmeal cookie recipe.


Preheat oven to 375 degrees.

Add the butter and Biscoff Spread to bowl of electric mixer and beat on low speed until creamy. Beat in the brown sugar, egg and vanilla, mixing until combined. Add the flour, oats and baking soda, and mix on low speed until combined, then raise speed to medium and beat for about 2 minutes.

Add the sugar to a small bowl. Use a small cookie scoop to form dough balls and roll in the sugar. Place the balls 2 inches apart on a greased or lined baking sheet. Mash each cookie dough with a fork crosswise.

Bake for 8 minutes or just until edges are lightly browned. Cool cookies on baking sheet for 2 minutes and finish cooling on a wire rack.


Read more delicious recipes from Milisa on her blog Miss in The Kitchen.


Calories per serving:

104 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 4g 6%
  • Carbs 16g 5%
  • Saturated 2g 10%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 2g 3%
  • Cholesterol 14mg 5%
  • Sodium 47mg 2%
  • Calcium 12mg 1%
  • Magnesium 11mg 3%
  • Potassium 41mg 1%
  • Iron 1mg 3%
  • Zinc 0mg 2%
  • Phosphorus 37mg 5%
  • Vitamin A 29µg 3%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 13µg 3%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 0µg 0%
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