Speculoos White Chocolate Oat Cookies

These are literally the best things I have ever made. Seriously, no exaggeration. If you don't know what speculoos is, it's amazing, and for those who do, I don't have to tell you how great it is. It smells of christmas for me but you can have it all year round!


  • 100g Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 115g Unsalted Butter, melted
  • 150g Light Brown Sugar
  • 1 Egg
  • 200g Biscoff Spread (creamy or crunchy)
  • 2 tsp Vanilla Extract
  • 160g Quick Oats (not the whole ones)
  • 200g White Chocolate Chips


  1. Preheat oven to 180*C. Line two large baking trays with baking paper.
  2. Combine the flour, baking powder and salt in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter and brown sugar together till there are no brown sugar lumps. Whisk in the egg thoroughly, then the Biscoff until combined.
  4. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft and thick. Fold in the oats and the white chocolate.
  5. Roll the dough into balls, about 3 tbsp in size.
  6. If you want them squishy and slightly undercooked in the centre, place the rolled dough in the freezer for about 10 minutes before baking in the oven.
  7. Bake for 11-12 minutes. The cookies will look very soft and underbaked, but they will continue to bake on the tray out of the oven.
  8. Lightly press down on each cookie to slightly flatten, as the cookies will not spread all the way in the oven.
  9. Allow to cool for 10 minutes before moving to a wire rack to cool completely.