Once upon a time, I used to follow a low carb diet. Vigilantly. I thought apples were the devil, nasty little bombs of natural sugar. My butcher and I were likethis. My stove had a permanent, dull layer of bacon fat. I was in a perpetual state of carb-depleted bitchiness. It’s kinda weird to think about it now.
Really. Dubya tee eff. I need carbs.
I would find little tricks to simulate favorite treats that fooled my mouth into thinking it was chewing carbs. Some failed horribly. Some weren’t so bad. The cookies I’m featuring today are actually a variation on one of those recipes I used like a crutch during that cuh-razy time.
I’m pretty sure everyone knows about the peanut butter cookies that are simply one cup of peanut butter, one cup of sugar, 1 egg. Maybe 1 teaspoon of vanilla if you’re really feeling it.
The cookies I made here today use Biscoff instead of peanut butter. And I realize that, too, is pretty weird.
Let’s follow the order of things here: I took something that used to be cookies and was ground down with fat to make a butter, combined it with other stuff to turn it back into a cookie. It feels like time travel at warp speed. Or something.
But, stay with me: these cookies are easy, fast and warm. They’re chewy and gooey in the middle. And they taste like Biscoff. Need I say more?
3-Ingredient Biscoff Cookies
1 cup Biscoff
1 cup sugar
Preheat the oven to 350 degrees. Line a cookie sheet with a silpat or parchment paper.
In a medium bowl, mix the biscoff, egg, and sugar until smooth and blended.
Drop spoonfuls of the dough onto the cookie sheet, 2 inches apart (these cookies spread a lot). Bake 8-10 minutes for soft cookies (or 12 minutes for crispy cookies).
Yields 12-16 cookiesPin It