This eggless biscoff oatmeal cookie recipe yields soft, chewy, and nutritious cookies that taste like they are straight from the bakery. They are just the BEST.
This recipe is based on my oatmeal cookies without eggs recipe. I have replaced chocolate chips with a combination of crushed biscoff cookies and chocolate chips.
Want to know more about Lotus Biscoff desserts? Try out my Lotus Biscoff milkshake or biscoff truffles.
Why will you love this eggless biscoff oatmeal cookie recipe?
- Soft, chewy texture with the nutritional value of oats.
- Super easy and quick recipe.
- No freezing is needed.
- The cookie is ready in just 30 minutes.
- No fancy tools or special ingredients is required.
How do you make an eggless biscoff oatmeal cookie recipe?
As always, let’s take an overview of how to make this eggless oatmeal cookie recipe.
| Sr. No. | Steps |
| 1. | Sift dry ingredients. |
| 2. | Cream butter and both sugars. |
| 3. | Add wet ingredients along with the biscoff spread. |
| 4. | Combine wet and dry. |
| 5. | Mix in rolled oats and chocolate chips. |
| 6. | Bake and serve. |
Eggless biscoff oatmeal cookie recipe ingredients
Here is a list of ingredients to make an eggless biscoff oatmeal cookie recipe. Please take a look at the recipe card at the bottom for exact measurements. This recipe makes 12 cookies.
All-purpose flour – Use regular plain all-purpose flour. This will help the cookies to hold up it’s shape and also give the structure.
Baking powder + baking soda- both work as a leavener, helping cookies to rise.
Ground cinnamon – Just a half teaspoon of cinnamon for flavor.
Salt – Use regular table salt. If you are using table salt, then double the quantity. Skip out entirely if you used salted butter.
Unsalted butter – Use softened, room temperature unsalted butter so that you can control the quantity of salt that goes into the recipe. It is ok to use salted butter, but skip out the additional salt.
Granulated sugar – Regular plain sugar, also known as caster sugar or granulated sugar.
Brown sugar – This is the secret ingredient behind the soft cookies. Thanks to molasses in the brown sugar.
Milk – Use whole milk for a rich dairy flavor. It is also ok to use low-fat or 1% milk if that is what you have in the house.
Pure vanilla extract – Gives intense vanilla flavor. Use imitation if that is what is available.
Old-fashioned rolled oats – I highly recommend using rolled oats for chewy cookies.
Semi-sweet chocolate chips – Any cookie is incomplete without chocolate chips. Do you agree?
Any substitutes?
Dairy-free – Replace butter and milk with vegan options to make vegan cookies.
Sugar-free – Replace sugar with the exact quantity of monk fruit sweetener or any other sweetener that can be replaced in a 1:1 quantity.
Tools needed
- Measuring spoons / measuring cups – to measure ingredients.
- Weighing scale – to precisely measure the ingredients.
- Mixing bowl – to mix the ingredients and prepare cookie dough.
- Hand beater or stand mixer – to beat butter and sugar.
- Rubber spatula – to gently fold the cookie dough.
- Cookie scoop – to make an even-shaped cookie.
- Parchment paper / Silicone sheet – to line on cookie sheet for easy removal of the cookies.
- Cookie sheet – to bake the cookies.
Eggless biscoff oatmeal cookie (step-by-step) recipe
Preheat the oven to 350°F (180°C) and line a cookie sheet with either silicone or parchment paper. I prefer silicone sheets since they are reusable, and some parchment paper can be saved.
In a large mixing bowl, stir together all of the dry ingredients (all-purpose flour, baking powder, baking soda, cinnamon, and salt).
Add the sifted dry ingredients and stir until just combined.
Add the rolled oats and stir gently with a rubber spatula.
Using a cookie scoop (1 tbsp), place about 1 spoonful of cookie dough in your palm and roll it into a ball. Place them all on a cookie sheet. Please leave adequate space between the two cookies as they will spread during baking.
Bake in preheated oven at 350°F(180°C) for 12 to 14 minutes.
When the cookie is still warm, remove it from the oven and sprinkle with crushed Lotus Biscoff cookies and a few chocolate chips on top.
Once removed from the oven, let them cool on a baking sheet until you can touch them with your bare hands.
Now, place them on the wire rack to cool entirely.
Serve the eggless biscoff oatmeal cookies straight immediately or keep in an airtight container.
How to serve?
Serve this with a cup of milk as a breakfast item or add this to your kid’s tiffin as a healthy treat.
Watch me making it (video)
Storing and freezing instructions for the eggless biscoff oatmeal cookie recipe
You can either store finished product (baked cookies) or raw cookie dough at room temperature or in the refrigerator, or in the freezer.
Storing instructions
Let the cookie cool down completely before storing.
Cookies at room temperature – Once the cookies are cooled down, store them in an airtight container. It stays ok for up to 4 days at room temperature.
Cookies in the refrigerator – Refrigerate the baked cookies for up to 2 weeks.
Cookie dough at room temperature – I do not recommend storing the raw cookie dough at room temperature.
Cookie dough in the refrigerator – Place the cookie dough in an airtight container and refrigerate for up to 1 day.
We need to keep the cookies in an airtight container so that it is saved from outside odor.
Freezing instructions
Freeze the baked cookies – Place the cookies in an airtight container or freezer-friendly Ziplock bag and freeze them for up to 2 months.
Freeze the raw cookie dough – First, freeze the cookie dough with plastic wrap and freeze it until it hardens. Then transfer it to a freezer-safe Ziplock bag and freeze it for up to 2 months. Please make sure to remove excess air from the Ziplock. This is the exact procedure I used to make my no brown sugar cookies and oatmeal cookie, there was no difference in taste or texture.
Thawing instructions
Thaw baked cookies – As you would do with any other cookies, thaw these cookies overnight in the refrigerator or on the kitchen counter for a couple of hours.
Thaw cookie dough – You do not need to thaw the raw cookie dough. Remove it from the freezer. place them on a cookie sheet and bake in a preheated oven. Just adjust the baking time accordingly.
Variations
This recipe is so versatile that you can add a variety of mix-ins based on your liking. Here are some of my recommendations.
- Milk or white chocolate chips.
- Chocolate chunks.
- Regular M&M or peanut butter M&M candies.
- Cinnamon chocolate chips.
Which one would you want to use? Please let me know in the comments below.
Secret tips to make the eggless biscoff oatmeal cookie recipe
- Room temperature ingredients – Always use room temperature ingredients while making any dessert. They get mixed nicely without overbeating the dough.
- Measure ingredients properly – I would recommend using a weighing scale for exact measurement, especially flour. If you do not have it, then first fluff up the flour and then measure using a measuring cup.
- Do not overmix – After adding dry ingredients, combine until it is just mixed. Overmixing at this stage will form more gluten, resulting in dense cookies.
- Check leavening agents – Make sure your leavening agents (baking powder and baking soda) are not expired.
- Use a cookie scoop – For even-sized cookies (better for baking), I recommend using a cookie scoop. This is the cookie set I use from Amazon.
- Use chocolate chips on warm cookies – Use chocolate chips when it is still warm. They will stick to the cookie nicely otherwise, it will fall down.
- Do not flatten – For a thick cookie, place it after rolling into a ball (do not flatten).
FAQs
Do I need to refrigerate the cookie dough?
No, that’s the beauty of this recipe. You can actually make a cookie from start to finish in half an hour.
Why are my biscoff cookies dry?
You must have overbaked the cookies. This recipe takes about 12 to 14 minutes to prepare, although your oven may need less time. After 12 minutes, it should be golden on the outside and slightly raw in the middle. Don’t worry, it’ll bake on the cookie sheet once it comes out of the oven.
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other cookie recipes?
- Red velvet cookies frosted with cream cheese frosting.
- Maggianos lemon cookies.
- Pizza Hut chocolate chip cookie.
- No brown sugar cookie.
Let me know what you think!
Please let me know what you think of Eggless Biscoff Oatmeal Cookies. Make them now and provide your feedback in the comments section.
I genuinely love hearing from you, and your input is very important to me.
If you post the Eggless Biscoff Oatmeal Cookies on Instagram, please tag me. Tag @DessertKatta or use the hashtag #DessertKatta or #dessertkattarecipes.
Recipe card
Eggless Biscoff Oatmeal Cookie Recipe
Description
Try these soft, chewy, and healthy biscoff oatmeal cookies with easily available pantry ingredients.
Ingredients
Recipe
- Preheat the oven to 350°F(180°C) and line the cookie sheet with either a silicone sheet or parchment paper. I prefer to use silicone sheets because they are reusable, and some parchment paper can be saved.
- In a large mixing bowl, sift all of the dry ingredients (all-purpose flour, baking powder, baking soda, cinnamon, and salt) and keep them aside.
- In another bowl, combine unsalted butter and both sugars. Beat using a hand beater until light and fluffy. Use a paddle attachment and beat on low to medium speed if using a stand mixer.
- Add biscoff spread, milk, and vanilla extract and beat again for a couple of minutes.
- Add sifted dry ingredients and combine until it is just mixed.
- Now, add rolled oats and gently mix using a rubber spatula.
- Using a cookie scoop (1 tbsp), take approximately 1 tablespoon of cookie dough on your palm and roll into a ball. Arrange all of them on a cookie sheet. Please ensure there is enough space between 2 cookies as they will spread during baking.
- Bake in preheated oven at 350°F(180°C) for 12 to 14 minutes.
- Take it out of the oven and add some chocolate chips on top when the cookie is still warm.
- Once out of the oven, let them stay on a cookie sheet until you can touch them with your bare hands.
- Now, transfer them to the wire rack to cool down completely.
- Serve the eggless biscoff oatmeal cookies right away or store in an airtight container.
