This Single Chocolate Biscoff Cookie is the perfect treat when you’re craving something sweet and don’t wanna bake a whole batch of cookies. It’s vegan, healthy and delicious.

If you are like me, that always feel like eating something “SWEET” after lunch or dinner, this is it. The perfect cookie for that sweet tooth. You will be obsessed!

showing chocolate biscoff cookie close up

This Single Chocolate Biscoff Cookie has the perfect size when wanting to bake something small just for YOU, instead of making a whole batch of cookies.

What you’ll need

The list:

Coconut Sugar – Coconut sugar is a natural sugar from coconuts and 100% tree-to-table, avoiding the use of harmful chemicals and preservatives usually found in conventional sugars. It’s the replacement for regular brown sugar and tastes literally the same.
Coconut oil – I used unrefined coconut oil. But feel free to use any kind of oil.
Maple syrup – You can use any other liquid sweetener of choice.
Oat flour – I usually buy it, but you can make your own by blending quick oats into fine powder. Blend extra oat flour and save it in an airtight container for other baking or cooking recipes
Rolled oats – It’s preferably if you use rolled oats as this type of oats will give a better consistency for the cookie
Baking powder
Baking soda
Unsweetened cacao powder
Salt – Adding salt to chocolate recipes is vital! It enhances the flavor.
Lotus Biscoff Spread

showing chocolate biscoff oat cookie close up

How to make a Single Chocolate Biscoff Cookie

You’ll be amazed at how easy this cookie can be made. Make sure to mix wet ingredients together and then add the dry ingredients.

The Instructions

Prepare oven for baking: Pre-heat oven to 180C (350F). Line a baking pan with parchment paper and set aside.
Mix wet ingredients: In a bowl, combine maple syrup, coconut sugar and coconut oil.
Mix dry ingredients: Consequently add-in and mix together rolled oats, oat flour, baking powder, baking soda, unsweetened cacao powder, and salt.
Assemble: Roll the dough into two separate flat balls one smaller than the other one. Add Lotus Biscoff spread in the center, cover with the smaller flat ball on top and close edges with your fingers.
Bake: Place cookie on your prepared baking pan. Bake for 8-10 minutes.
Enjoy: Remove from the oven, allow to cool and gently remove from the pan.

How to store

In case you are making this cookie ahead. You can store it in an airtight container at room temperature. It should keep up to 2 days. You can also store it directly in the refrigerator for up to a week. Consume directly from the fridge or if you would like a fresh-baked cookie just microwave for 15 seconds.

showing single serving chocolate biscoff cookie

FAQ

Can I blend oats to get oat flour?

The answer is YES! Oat flour is actually blended oats. I would recommend blending quick oats as this type is already more processed. Stop to stir occasionally until they form a fine flour.

Can I use instant oats or quick oats?

You can but preferably use rolled oats. Depending on the type of oats the texture of the cookie can change.

What else can I use instead of maple syrup?

Feel free to use date syrup or agave syrup.

I’m allergic to coconut oil! Will this work with any other type of oil?

Absolutely! You can use neutral oil or melted butter

Ingredients substitutes and notes

Replace coconut sugar with any other granulated sugar of choice.
Replace coconut oil with neutral oil.
Other liquid sweeteners of choice: date syrup, agave syrup and honey (if not vegan).

Single Chocolate Biscoff Cookie

Oats Lady

This Single Chocolate Biscoff Cookie is the perfect treat when you're craving something sweet and don't wanna bake a whole batch of cookies. It's vegan, healthy and delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings

Calories 697 kcal

Equipment

Oven

Ingredients

Wet ingredients

1 1/2 tablespoon coconut oil 20ml
1 tablespoon coconut sugar 15g
1 1/2 tablespoon maple syrup 20ml

Dry ingredients

2 tablespoon rolled oats 12g
1/2 cup oat flour 45g
1/2 teaspoon baking powder 2g
1/4 teaspoon baking soda
2 tablespoon unsweetened cacao powder 10g
1/8 teaspoon salt

Toppings

1 tablespoon lotus biscoff spread

Instructions

Pre-heat oven at 180C (350F). Line a baking pan with parchment paper and set aside.
In a bowl, combine maple syrup, coconut sugar and coconut oil.
Consequently add-in and mix together rolled oats, oat flour, baking powder, baking soda, unsweetened cacao powder, and salt.
Roll the dough into two separate flat balls one smaller than the other one. Add Lotus Biscoff spread in the center, cover with the smaller flat ball on top and close edges with your fingers.
Place cookie on your prepared baking pan . Bake for 8-10 minutes.
Remove from the oven, allow to cool and gently remove from the pan.

Notes

Replace coconut sugar with any other granulated sugar of choice.
Replace coconut oil with neutral oil.
Other liquid sweeteners of choice: date syrup, agave syrup and honey (if not vegan).

Nutrition

Serving: 2big slicesCalories: 697kcalCarbohydrates: 93gProtein: 13gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 818mgPotassium: 486mgFiber: 9gSugar: 32gCalcium: 203mgIron: 5mg

Keywords chocolate biscoff, healthy dessert idea, lotus biscoff recipes, oat flour cookies

Tried this recipe?Tag or mention @oatslady for a repost in the stories