2 Ingredient Biscoff Cookies

Craving more recipes using Biscoff? Try my Biscoff cupcakes, Biscoff brownies, and Biscoff cheesecake. It’s no secret I’m addicted to Biscoff. While I have no problem eating it by the spoonful, it also does wonders in our favorite desserts. This time, we’re making my Lotus Biscoff cookies with just 2 simple ingredients and minutes of prep time. The results are an irresistible treat, with a unique flavor and addictive crunchy bite.

Why I love this recipe

2 Ingredients. All you need is Biscoff spread and self-rising flour. No fancy mixers or gadgets. Unlike other cookie recipes, this one requires no mixers or other kitchen tools to make—just one bowl. Ready in 10 minutes. There’s no chill time or multiple steps needed. Diet-friendly. Not everyone knows this, but Biscoff cookie spread is vegan, and since there’s no dairy or eggs in these cookies, the cookies are vegan, too! Perfect any time of day. It’s the best companion to my morning cup of coffee or as a late-night treat!

Ingredients needed

Lotus Biscoff spread. The starring ingredient. Make sure to get smooth cookie butter and not the crunchy kind. Self-rising flour. I made my own with all-purpose flour, baking powder, and salt, but you can buy it at most grocery stores. Use gluten-free self-rising flour if needed. Chocolate chips. Optional, but highly recommended!

How to make Biscoff cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Try not to overbake the cookies. They’ll continue to cook as they cool down, so take them out as soon as the edges turn golden and begin to pull away from the baking sheet. These cookies have the texture of shortbread with a crunchy bite. If you prefer soft and chewy cookies, make my cookie butter cookies instead. Enhance the flavor of the cookie dough. Fold in 1 teaspoon of vanilla extract or top the cookies with brown sugar right before baking. Play around with different mix-ins, like candy buttons, chopped nuts, white chocolate chips, or drizzle warm cookie butter on top.

Storage instructions

To store: Leftover cookies will keep well at room temperature, covered in an airtight container, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator. To freeze: Place the cooled, baked cookies in a ziplock bag and store them in the freezer for up to 6 months. Let them thaw overnight in the fridge.