Flourless Chocolate Chip Biscoff Cookies + King’s Hawaiian Winner!

Flourless Chocolate Chip Biscoff Cookies

You probably won’t believe me but I actually don’t eat sweets regularly. Not that I don’t want to—but even I try to practice some self restraint. 🙂

But there are times when that little sweet tooth just aches from some goodness. And that’s when I quickly grab a spoon and reach into the kitchen pantry for my jar of Biscoff Spread.

Biscoff Spread (also known as “cookie butter”) is a creamy spread that has the consistency of smooth peanut butter and has chopped up bits of Speculoos Cookies in it. The flavor is reminiscent of gingerbread, which you may recall, I am just crazy about!

Flourless Chocolate Chip Biscoff Cookies

A few months ago I went on a quest to put Biscoff Spread in everything possible. Oh it was a glorious time….

One of the creations that came about were these cookies that were a spin off of my old flourless peanut butter cookies. They’re quick, easy and have a slightly crispy texture. This is also a great recipe for kids to use.

And now for the winner of our King’s Hawaiian Giveaway! Drum Roll please………….

CONGRATS Sarah who said she would fix up some delish Breakfast Sandwiches with her King’s Hawaiian Products…..SUPER ONO! Sarah, please check your email for instructions.

THANK YOU to everyone who participated! And a HUGE MAHALO NUI LOA to our friends at King’s Hawaiian!!!


Flourless Chocolate Chip Biscoff Cookies
Makes approximately 1½ Dozen


1 Cup Biscoff Spread, or cookie butter spread
½ Cup Sugar
½ Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Large Egg, lightly beaten
1 Teaspoon Vanilla Extract
¾ Cup Bittersweet Chocolate Chips

Preheat oven to 350 degrees F.

With the exception of the chocolate chips, mix all the ingredients together until thoroughly combined. Stir in the chocolate chips and refrigerate the dough for 10 minutes.

Line a baking sheet with parchment paper. Scoop the chilled dough into rounded tablespoons and place on the sheet a few inches apart. Bake the cookies for 10-12 minutes until lightly browned. Allow the cookies to cool on the baking sheets for 3-4 minutes and then transfer to wire racks to cool completely.

**Although this cookie dough does not add in flour, it is not a gluten free recipe due to the ingredients in the Biscoff Spread/Cookie Butter Spread.


4 thoughts on “Flourless Chocolate Chip Biscoff Cookies + King’s Hawaiian Winner!

  1. hmm…They’re baking now but they don’t look right. There’s a pool of oil around each cookie. I have a feeling they’re going straight to the bin. : (

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