Look. At. These. 👀🍫 Don’t these Chocolate Biscoff Oatmeal Cookies make you just want to *crunch* right in…. (recipe adapted from Dorie Greenspan)
INGREDIENTS
120g rolled oat (not instant)
65g all purpose flour
20g unsweetened cocoa powder
½ tsp baking soda
115g @thevegandairy Cultured Butter
100g Biscoff butter
100g caster sugar
100g brown sugar or coconut sugar
½ tsp fine salt
3 tablespoon ground flaxseed + 1 tablespoon water (or preferred substitute for 1 whole egg)
80g chocolate chips
METHOD
Combine oats, flour, cocoa powder and soda. Set aside. In a medium sized bowl add the butter, biscoff, sugars and salt, and beat at medium speed for 3-4 minutes (using your stand or hand mixer). Add your egg substitute and beat for another minute. Add your dry ingredients into the butter and sugar mixture all at once, then start at low speed and mix until all the dry ingredients are JUST incorporated. Switch to a spatula then fold in your chocolate chips. Place in the fridge for 2 hours.
Preheat your oven to 180c fan forced. Line your baking sheets with baking paper and use a tablespoon to scoop the cookie dough onto the baking sheet, a few centimetres apart from each other. Bake for 8-12 minutes. Carefully transfer to a cooling rack. The cookies will be soft but will harden once they cool down.
