No Bake White Chocolate Biscoff Oatmeal Cookies

No Bake White Chocolate Biscoff Oatmeal Cookies are quick and easy no bake oatmeal cookies with Biscoff, or cookie butter instead of nut butter.  They’re dipped in white chocolate and garnished with dried cranberries for a festive holiday cookie!

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It’s another day of sugar!  Sugar, sugar, sugar.  I have to admit, even my sweet tooth has been more than satisfied.  I have been making real food too, as we cannot live by cookies alone.  I feel like I can only inundate you with sweets so much, so an appetizer is making it’s way here soon.  Notice it’s not dinner, only an appetizer.  Baby steps. 😉

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So we’ve all had those awesome no bake cookies with oatmeal, yes?  In fact, I have the classic No Bake Chocolate Peanut Butter Oatmeal Cookies version here on the blog, which I posted 2 years ago (note the no-so-hot photography!).  They’re so amazingly good, and I wanted to do one with Biscoff a long time ago.  If you’re not familiar with Biscoff, it’s cookie butter, and I love using it as an ingredient in my baking….or no-baking. 🙂  I’m sure you’ve seen Trader Joe’s version of cookie butter — same idea.

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You may wonder why anyone would want to add cookie butter to cookies.  My answer is for the sport of it!   In all honestly, the cookie butter has a wonderful flavor with a hint of spice, and it jazzes things up.  Basically, if a recipe calls for nut butter and you’d rather not use it, Biscoff is a great substitution.

Because Biscoff does contain more sugar than nut butter, I like to decrease the sugar content in my recipes slightly when I’m using it.  Plus, we are using white chocolate here too, which is sweeter as well.  White chocolate is not my norm…I’m a dark chocolate girl…but it tastes heavenly with Biscoff.  And it gave these cookies a beautiful winter wonderland kind of appeal.  Win-win. 🙂

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I love pairing tart, sweet dried cranberries with white chocolate, and I thought they would really make these cookies Christmas-y.  They certainly did the job, and these cookies are perfect for holiday gift giving as (1) they’re too easy to make, (2) they keep well, and (3) they’re pretty.  I should include an obvious fourth reason there, but yeah, we already know they have to taste good!

Here’s to no-bake Christmas cookies!  Gotta love ’em. 🙂

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Need more no-bake treat inspiration?  Look no further:

Buckeye Balls from Spicy Southern Kitchen

Chocolate Bourbon Balls by Cooking with Curls

No Bake Gingersnap Brandy Balls by American Heritage Cooking

No Bake Nutella Oatmeal Cookies by Flavor the Moments

No Bake Peanut Butter Chocolate Marshmallow Bars by Flavor the Moments

No Bake White Chocolate Biscoff Oatmeal Cookies
Prep time
Cook time
Total time
No Bake White Chocolate Biscoff Oatmeal Cookies are quick and easy no bake oatmeal cookies made with cookie butter and dipped in white chocolate!
Serves: About 25 cookies
  • 4 tablespoons unsalted butter
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • pinch salt
  • ¼ cup Biscoff or cookie butter
  • 1 teaspoon pure vanilla extract
  • 1½ cups old fashioned rolled oats
  • (1) 4 ounce bar white chocolate (I used Ghirardelli)
  • chopped dried cranberries, for garnish
  1. Line a rimmed baking sheet with waxed paper and set aside.
  2. Place the butter, sugars, salt, and Biscoff in a medium sauce pan. Cook over medium low heat until the butter melts, stirring occasionally. Increase the heat to medium and bring to a boil, stirring occasionally. Boil for 1 minute stirring constantly. Remove from heat and stir in the vanilla, then the oats. Let the mixture cool slightly, about 10-15 minutes until it begins to set.
  3. Using a 1½" cookie scoop, scoop out the cookie mixture onto the prepared pan...there will be about 25. Place in the refrigerator to chill until completely set.
  4. When the cookies are set, place a sauté pan with about 2 inches of water over medium heat. When it comes to a simmer, remove from heat. Roughly chop the white chocolate and place in a heat proof bowl, and set it in the water in the sauté pan. Stir the chocolate until it melts and is smooth. Dip each cookie in the chocolate and place back on the waxed paper on the rimmed baking sheet. Drizzle the remaining chocolate over the top of the cookies and immediately sprinkle with the dried cranberries. Let stand at room temperature until set, then serve and enjoy!
I piped the melted white chocolate on the cookies by placing it in a zip top plastic bag and snipping off one corner.

I don't recommend using white chocolate chips here as they don't melt as well as the baking the bar.

Recipe by Flavor the Moments.


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