Alright, y’all, let’s talk about gluten-free Biscoff—the insanely addictive cookie butter spread that pretty much tastes like a hug in a jar. 😋 If you’ve ever found yourself sneaking spoonful after spoonful, you’re not alone. I’m right there with you, living my best life with a jar of Biscoff in one hand and zero regrets in the other.
But as much as I love indulging in it straight up, I started wondering—what if I could take this heavenly spread and turn it into something even more magical? Could I create a treat that captures all that Biscoff goodness while being totally gluten-free?
Spoiler alert: The answer is a resounding YES. These gluten-free Biscoff bars are the result, and let me tell you, they’re nothing short of pure, unadulterated bliss!
Another recipe suggested for you: Gluten-Free Graham Crackers
What is the Difference Between Biscoff and Speculoos Cookies?
- Origin and Name:
- Speculoos: Originates from Belgium and the Netherlands. It is a traditional spiced cookie associated with the region’s Christmas and Saint Nicholas Day celebrations.
- Biscoff: A brand name for speculoos cookies produced by Lotus Bakeries. Biscoff cookies are essentially speculoos but specifically made by Lotus.
- Spices and Flavor:
- Speculoos: Traditionally spiced with a blend of cinnamon, nutmeg, cloves, and sometimes cardamom, giving it a warm, aromatic flavor.
- Biscoff: Typically made with similar spices as traditional speculoos but may have slight variations in spice blends or recipe tweaks unique to the Lotus brand.
- Texture:
- Speculoos: Generally has a crisp and slightly crumbly texture.
- Biscoff: Known for its crunchy texture and caramelized sweetness. It tends to have a more uniform texture due to its mass production.
- Varieties
- Speculoos: Available in various forms, including cookies and spreads, but can vary by brand and region.
- Biscoff: Primarily known for its cookie spread and cookies, with the spread being a popular product in the Biscoff line.
In essence, while all Biscoff cookies are speculoos, not all speculoos cookies are Biscoff. Biscoff represents a specific commercial version of the classic speculoos.
Ingredients Used to Make Gluten-Free Biscoff Bars
- Gluten-Free Oats
- Biscoff Spread
- Coconut Oil
- Maple Syrup
- Vanilla Extract
- Salt
How to Make Gluten-Free Biscoff Bars
- Prep Time: Start by lining an 8×8-inch baking dish with parchment paper. Trust me, you don’t want these babies sticking to the pan.
- Mix It Up: In a medium saucepan, melt the Biscoff spread and coconut oil over low heat. Once it’s all melty and combined, stir in the maple syrup, vanilla extract, and a pinch of salt. Keep it smooth, folks!
- Oats Ahoy: Toss in your gluten-free oats and stir until they’re fully coated with that glorious Biscoff mixture. It should look like everything is hugging—tight and cozy.
- Press and Chill: Pour the mixture into your prepared dish, spreading it evenly. Press down firmly (use a spatula or even your hands—it’s a full-contact sport!). Pop it in the fridge for at least 2 hours, or until it’s set.
- Slice and Devour: Once chilled, lift the whole thing out using the parchment paper, slice into bars, and boom—gluten-free Biscoff heaven. 💫
And there you have it! Gluten-free Biscoff bars that are as easy to make as they are to eat. Whether you’re sneaking a piece for breakfast (no judgment) or impressing your pals at your next get-together, these bars are a surefire hit. Now go on, indulge—after all, life’s too short to skip dessert. 🍪✨
Quick Cooking Recipe
- Preparation Time: 10 minutes
- Cooking Time: 5 minutes
- Inactive Time: 2 hours (chilling)
- Total Time: 2 hours 15 minutes
- Author: Jen Sharpin | So Damn Delish
- Yield: 12-16 bars (depending on how generous you are with slicing)
These gluten-free Biscoff bars are a simple, no-bake treat packed with that irresistible cookie butter flavor—perfect for gluten-free indulgence!
Ingredients
- 2 cups gluten-free oats
- 1 cup Biscoff spread
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line an 8×8-inch baking dish with parchment paper.
- Melt Biscoff spread and coconut oil over low heat.
- Stir in maple syrup, vanilla extract, and salt.
- Add gluten-free oats and mix until well combined.
- Press mixture into the prepared dish and refrigerate for at least 2 hours.
- Slice and serve!
Notes
- Feel free to add chocolate chips or a drizzle of melted chocolate on top for an extra treat.
- These bars can be stored in the fridge for up to a week—if they last that long!
Nutrition Facts (per serving)
- Calories: 180
- Sugar: 9g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Making Uniform Cookies Without a Cookie Cutter
Baking cookies is one of life’s simple pleasures, but achieving that uniform shape can sometimes feel like a challenge—especially if you don’t have cookie cutters on hand. Fear not! You can still create perfectly shaped cookies using a few creative techniques.
- Scoop and Roll Method:
-
- Use a cookie scoop or a tablespoon to portion out your dough. This ensures that each cookie is the same size.
- Roll each portion into a ball and place it on a baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass to create an even thickness.
- Pressing with a Glass
- Roll your cookie dough into balls as mentioned earlier.
- Place the dough balls on a baking sheet, and use the bottom of a glass to gently press down on each ball, creating an even, flat cookie. This gives you a uniform thickness and shape.
- Using a Muffin Tin
- Scoop your dough into muffin tins. Each well will create a uniform shape as the cookies bake.
- Press down slightly to flatten the dough if desired. Bake as usual; you’ll end up with perfectly shaped cookie pucks!
- Template Method
- Cut out a template in your desired shape (like hearts, stars, or circles).
- Roll out your cookie dough and place the template on top.
- Use a sharp knife or pizza cutter to carefully cut around the template, removing excess dough.
Bonus Recipe Ideas
- For a delightful twist, try making gluten-free Biscoff cookies using this base recipe but shaping the dough into classic cookie rounds before baking.
- Want something plant-based? You can easily make vegan gluten-free Biscoff cookies by substituting coconut oil for vegan butter and using flaxseed meal as an egg replacement.
- And if you’re feeling extra indulgent, whip up some gluten-free Biscoff brownies by folding in chunks of chocolate and swirling in Biscoff spread for that ultimate brownie experience!
Visit So Damn Delish for more mouthwatering recipes that’ll make your taste buds dance! It’s where I share my treasure of cooking recipes with all my kitchen love.
PrintGluten-Free Biscoff: Satisfy Your Sweet Tooth Today!
- Prep Time: 10 minutes
- Inactive Time: 2 hours (chilling)
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12-16 bars (depending on how generous you are with slicing) 1x
- Category: Desert, Drinks, & Such
Description
Satisfy your cravings with gluten-free Biscoff bars from So Damn Delish! Easy to make, irresistibly delicious, and perfect for a sweet, gluten-free treat.
Ingredients
- 2 cups gluten-free oats
- 1 cup Biscoff spread
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line an 8×8-inch baking dish with parchment paper.
- Melt Biscoff spread and coconut oil over low heat.
- Stir in maple syrup, vanilla extract, and salt.
- Add gluten-free oats and mix until well combined.
- Press mixture into the prepared dish and refrigerate for at least 2 hours.
- Slice and serve!
Notes
- Feel free to add chocolate chips or a drizzle of melted chocolate on top for an extra treat.
- These bars can be stored in the fridge for up to a week—if they last that long!
Nutrition
- Calories: 180
- Sugar: 9g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg