Biscoff is my favourite spread after Nutella. It is like a thicker version of a Dulce de leche, made from caramel biscuit.
I made these cookies with a little addition of the Biscoff, and 3 heaping cups of oatmeal. It is usually old-fashioned rolled oat that is preferably to be used in cookies, but here are quick cooking oats.
See that fluffy buttercream? It is made with Biscoff and Natvia Icing Mix. Very low calorie!
I love using Natvia and Natvia Icing Mix. They keep my cookie soft, chewy, moist and completely less calorie buttercream filling. Enjoying these cookies are not a guilty pleasure anymore!
For cookies
240g unsalted butter
215g (1 cup) brown sugar
70g (1/3 cup) Natvia
1 egg
1 tbsp Biscoff
1 tsp vanilla
200g (1 1/2 cup) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (3 cups) quick cooking oats
For buttercream filling
100g unsalted butter
150g Natvia Icing Mix
4 tbsp Biscoff
1-2 tbsp whole milk, optional
How to make biscoff oatmeal cookie sandwiches:
- Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
- In a bowl, combine flour, baking soda and salt.
- In a large mixing bowl, beat butter until fluffy. Add brown sugar, Natvia and mix well. Add egg, Biscoff and vanilla. Beat until combined.
- Fold in the dry ingredients using a spatula. Add oats and continue folding.
- Place 1 tablespoon cookie batter, spacing 1/2 inch apart on prepared baking sheet. Bake for 10-15 minutes or until light golden brown around the edges. Remove from oven and let them cool a few minutes before transferring them to wire rack to cool.
- To make Biscoff buttercream, cream together butter and biscoff until smooth. Add Natvia Icing Mix and beat until incorporated. Add milk, 1 tablespoon at a time to adjust consistency.
- Match cookies approximately into equal size pairs. Spread buttercream over one and top with another.
With all my love <3
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