You know those days when you wander into the kitchen with exactly zero desire to measure 17 things or wash another bowl? Yeah, that’s when I make these magical 3 Ingredient Biscoff Cookies. Actually, the first time I tried them was after a jam-packed week—my sister dropped by, we raided the pantry (it was a sorry sight)—and somehow, the biscoff jar was basically the only sweet thing in arm’s reach. These cookies? Total win. They are dangerously easy, which is either the best or worst news depending who you ask. Oh, and pro tip: the dough tastes way too good; keep a spoon handy if you’re feeling cheeky.
Why You’ll Love This (Or at Least Why I Do…)
I make this whenever my sweet tooth is screaming but my patience is whispering. My family goes bananas for that cinnamon caramel flavor—my eldest says it’s “like a hug with crunch” (not sure what that means but… accurate?). Honestly, I’ve had flops with complicated cookies—dough welded to the counter, flour clouds everywhere, regrets abound. But these? Minimal chaos. Plus, my toddler tries to help, which usually just means more dough goes missing pre-oven. I suppose that’s a hazard or a perk!
What You’ll Need (a.k.a. Excuses to Eat Biscoff)
- 1 cup Biscoff spread (smooth or crunchy; I swap in Speculoos or even that off-brand spread if I’m desperate)
- 1 cup self-raising flour (or all-purpose flour with about 1.5 tsp baking powder added—my gran always insisted on King Arthur but honestly any bag does the trick)
- 1 medium egg (sometimes I use a flax egg when I’m out of eggs—works, but they’re a bit more crumbly)
Optional: pinch of salt if you’re after that salty-sweet jazz, or add a handful of chocolate chips if you’re feeling rebellious. Actually, on second thought, don’t be shy—throw in anything that won’t start a small fire.
How to Make 3 Ingredient Biscoff Cookies
- Preheat your oven to 350°F or 180°C. If you forget (like me, pretty much every time), just stick the dough in the fridge for a minute while it heats up. Line a cookie sheet with baking paper, or just grease it up if you can’t find the paper roll (story of my life).
- Toss the Biscoff spread and egg into a mixing bowl. This is where I usually sneak a spoonful, for quality control, obviously. Mix until mostly smooth—it always looks a bit strange but that’s fine.
- Pour in the flour (self-raising or whatever combo you’ve got); stir until you’ve got a sticky but shapable dough. Don’t freak out if it’s a bit crumbly, just smoosh it together with your clean(ish) hands.
- Roll the dough into walnut-sized balls—I usually get about 14 or 15, but some days the dough disappears faster if you know what I mean. Place them on the tray about 2 inches apart and gently press each one down flat-ish with a fork. Or just use your palm if you’re in a hurry; it’s rustic.
- Bake for about 10-12 minutes, or just until the edges look golden-ish. They might look a bit soft, but they firm up as they cool. (Resist, resist until they cool—tried eating hot, nearly burned my mouth. Twice.)
- Let the cookies cool on the tray for 5 minutes, then move to a wire rack (or plate, or even directly to your face). And that’s it!
Stuff I Learned (the Hard Way)
- Letting the cookies cool is not optional unless you like Biscoff lava.
- If you underbake, they’re more like cookie fudge. Not unpleasant, but not really dunkable either.
- Actually, I find that letting the dough rest in the fridge for 10 minutes makes for a chewier cookie, but only if you remember (which I never do on weekdays).
Fun Experiments (and One Epic Fail)
- Tried adding cinnamon chips once—delish!
- Peanut butter instead of Biscoff? Good, but different vibes. Like expecting a Beatles album and getting heavy metal.
- Once mixed chopped dried ginger in—my partner said “hmm, interesting,” which is code for “please don’t do that again.”
Helpful Gear (But There’s Always a Workaround)
- Baking tray/sheet (but a pizza pan works in a pinch—don’t ask how I know)
- Mixing bowl—any biggish bowl, really
- Fork for flattening (or your hand or even the bottom of a mug, if you can’t find one—it all works out)
Keeping Them Fresh (Yeah, Good Luck)
Store in an airtight tin at room temp for up to 3 days… though honestly, in my house these cookies disappear before dinnertime. If you miraculously have leftovers, they freeze fine for a month or so.
How I Like to Serve Them
I’m a simple soul—big mug of tea, dunk and eat. My niece loves them crumbled over ice cream, which I admit is not a shabby idea at all. Sometimes, for movie night, I sandwich two cookies together with a slick of extra Biscoff. (Zero regrets, except for the sticky fingers.)
Pro Tips From Trial (and Error)
- I once tried doubling the batch in one go. It got a bit out of hand—just do two bowls if you want more.
- Don’t rush the mixing—or you’ll get little flour pockets, which are great if you like surprise dry bites (I don’t).
- If they look puffy in the oven, don’t panic—they settle down as they cool.
Biscoff Cookie Questions I Get All the Time
- Can I use chunky Biscoff? Yep, and honestly, I like the bits (adds a tiny crunch).
- How do I make these gluten-free? I’ve swapped in a cup-for-cup GF blend—tad crumblier, but still disappeared just as fast.
- Wait, is Biscoff spread vegan? I think the regular is, but double check—if using a flax egg, the cookies are egg-free too.
- Why did my cookies spread weirdly? Probably the oven was too hot, or the dough was too warm—pop it in the fridge for ten minutes next time.
- Can I double the recipe? Sure, but see my previous disaster above…
Oh—and if you make them, let me know if you manage to stop at just one. I never have (not sure if that’s a cookie flaw or a me flaw, to be fair).
Now, if someone could invent a self-cleaning kitchen for after cookie baking, that’d be the dream. But alas… we’re not there yet. Happy baking!
Ingredients
- 1 cup Biscoff spread (smooth or crunchy; I swap in Speculoos or off-brand spread if I’m desperate)
- 1 cup self-raising flour (or all-purpose flour with about 1.5 tsp baking powder added)
- 1 medium egg (sometimes I use a flax egg when I’m out of eggs—works, but a bit crumblier)
Instructions
-
1Preheat your oven to 350°F or 180°C. If you forget, stick the dough in the fridge for a minute while it heats up. Line a cookie sheet with baking paper, or grease it if you can’t find the roll.
-
2Toss the Biscoff spread and egg into a mixing bowl. Mix until mostly smooth—it always looks a bit strange but that’s fine.
-
3Pour in the flour; stir until you’ve got a sticky but shapable dough. Don’t freak out if it’s a bit crumbly, just smoosh it together with your hands.
-
4Roll the dough into walnut-sized balls (about 14-15 cookies). Place on the tray about 2 inches apart and gently press each one down flat-ish with a fork or your palm.
-
5Bake for about 10-12 minutes, or just until the edges look golden-ish. They might look soft, but they firm up as they cool.
-
6Let the cookies cool on the tray for 5 minutes, then move to a wire rack (or plate).
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120cal
Protein:
2gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
