The time has finally come for some chocolate. What has taken me so long to post a dessert recipe? That is the question that has been asked multiple times from those who know me well and know how much I love my dessert. Well, today is the day and I’m starting off with a bang! This delicious cookie combines two of my favorite things: Dark Chocolate and Speculoos (aka Cookie Butter or Biscoff).
These cookies are my weakness.
So easy to make.
So easy to eat.
I limit myself to only making these once a month. It’s too hard to stay away.
However, I do believe that chocolate just makes life better. Oh, and speculoos too.
Speculoos was introduced to me here in Europe. It’s quite the thing. If you are not familiar I will attempt to paint a picture for you: graham cracker meets gingerbread in a biscuit cookie. Imagine that cookie gets blended into a butter consistency, similar to peanut butter. Eat a spoonful and you just. Can’t. Stop. All over Europe it gets added to Belgium waffles, crepes, as a gelato flavor, as a French Macaron, etc. I mean it’s pretty spectacular the options you have.
So now I bring it to you in the form of “no-bake” cookies which may have been part of your childhood. Or adulthood. Just taking a classic cookie and flipping it on it’s side. Instead of peanut butter, this speculoos spread gets added to dark chocolate. It’s the best. Where do I find Speculoos you might ask? I have had my share of Speculoos. The absolute best is from a company called Lotus. They are the same ones that make the delicious Biscoff cookies on the airplane, so it’s the REAL original.
Rumor has it they sell the jars at Costco and Walmart. I have been researching these important details as I prepare to move back to the US, and away from the land of Speculoos being sold in every local grocery store. Trader Joe’s also has “cookie butter”, but I will admit (as much as I love almost everything TJ’s), they’re version isn’t quite as good. But, that may be the easiest option for some of you.
I’ve also added Coconut oil in place of butter, and I found the results to be even better. Don’t worry if you’re not a coconut fan; there is no coconut flavor to it. Start off by bringing your milk, coconut oil, sugar, and cocoa powder to a rolling boil. You’ll then quickly add in the remaining ingredients. Stir it all up, mix it well. Use a large spoon or ice scream scoop to place large drops onto some parchment paper. Sit around and wait for it to dry. If you are so impatient, you can also put them in the fridge to get hard. I
might have done that many times!
- 1/2 cup milk
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 3 tbsp dark chocolate cocoa powder
- 1/2 cup Speculoos spread (aka Cookie Butter)
- 1 tsp vanilla
- 3 1/4 cups rolled oats
- Combine milk, oil, sugar, and cocoa powder into a saucepan and bring to a rolling boil.
- Remove from heat.
- Quickly add remaining ingredients, mix well.
- Place drops (about 2 tbsp size) onto parchment paper.
- Let it sit out for about 45 minutes, or until hardened at room temperature.
- You can also stick in the fridge to get hard if you are impatient!