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
1 egg
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 cookies
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Does it honestly get ANY easier? These cookies look SO good, Sally. I had Biscoff spread for the first time last month and all I have to say is… OMG. Why did I wait so long??
I am SO making these!!! Yes yes yes! This is what I will do with my leftover biscoff
Love these! You can’t beat 3 ingredients to heaven!
Definitely need carbs. I am no good without them. But these cookies I can definitely do. Well, I am on board with anything that is loaded with Biscoff. LOVE these Sally!
I made a version of these cookies with almond butter, so delicious and they don’t seem no-carby at all. And I’m a girl who gets cranky without carbs.
This is insane! I can’t believe there’s only 3 ingredients in this. Freaking awesome
I gotta tell you, I adore this post! I notice when I don’t get enough carbs, my bitchiness level skyrockets. Lesson I’ve learned: it’s not a good idea to rob your body of an entire essential food group. Your cookies look delicious! I love that they’re three ingredients and having tried biscoff for the first time recently, I’m excited to try the recipe!
Haha, carb-depleted bitchiness. That’ll do it to anyone.
I still haven’t gotten on this Biscoff/cookie butter bandwagon, but apparently I need to get my ass in gear! I’ll give in to the peer pressure soon, I can feel myself cracking as I type this (and Trader Joe’s is only a mile away…)
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