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Biscoff Stuffed Brown Butter Cookies

Biscoff Stuffed Brown Butter Cookies
  • 250g self-raising flour
  • 150g rolled oats
  • 100g shredded coconut
  • 300g Fit No-sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 110g light butter
  • 1 tsp baking soda
  • 70g rice malt syrup
  • 120g Fit-Lato brown butter biscuit ice cream, melted at room temperature
  • 16 tsp biscoff spread


  • Preheat oven to 180C
  • Spoon 16 tsp of biscoff spread onto a baking sheet and freeze for at least 60min
  • In a food mixer, flour, rolled oats, shredded coconut and Fit-Lato no-sugar until well combined
  • Add remaining ingredients and mix until a dough forms
  • Work quickly to wrap cookie dough around frozen biscoff spread (ensure edges are concealed or the cookies will ooze out)
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