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.


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


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.


Calories per serving:

94 kcal

Daily value:



  • Carbohydrate, by difference 13 g
  • Protein 1 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 183 IU
  • Vitamin A, RAE 55 µg
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 2 µg
  • Calcium, Ca 13 mg
  • Choline, total 4 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 5 µg
  • Folate, food 4 µg
  • Folate, total 7 µg
  • Folic acid 3 µg
  • Lutein + zeaxanthin 2 µg
  • Magnesium, Mg 12 mg
  • Niacin 1 mg
  • Phosphorus, P 30 mg
  • Potassium, K 55 mg
  • Retinol 55 µg
  • Selenium, Se 1 µg
  • Sodium, Na 135 mg
  • Starch 3 g
  • Sucrose 3 g
  • Sugars, total 4 g
  • Tocopherol, gamma 1 mg
  • Water 11 g
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