Flourless Biscoff Oatmeal Cookies – a delicious recipe with Egg, u00bc, Vanilla Almond Milk, Oats, Baking Soda, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set them aside.
2
2. In a large bowl, combine the egg, brown sugar, almond milk, and Biscoff. Stir until smooth.
3
3. Add the oats, baking soda, and salt and stir until evenly distributed.
4
4. At this point, fold in the chopped pecans and dark chocolate.
5
5. Drop the dough by heaping teaspoons onto the baking sheet. Make sure to space the cookies at least 1 inch from each other because they do spread when baking!
6
6. Bake for 8-10 minutes, or until lightly golden.
7
7. Remove from the oven and let the cookies cool completely on the baking sheet, about 10 minutes. This will allow them to get firm and crispy.
499
kcal
Calories
35
g
Fat
37
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole Large Egg, 1/4 cups Brown Sugar, 1 Tablespoon Unsweetened, Vanilla Almond Milk ( Or Any Milk Of Your Choice), 1 cup Creamy Biscoff Spread, and more.
Yes, Flourless Biscoff Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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