Flourless Biscoff Oatmeal Cookies

• 1 whole Large Egg
• 1/4 cups Brown Sugar
• 1 Tablespoon Unsweetened, Vanilla Almond Milk ( Or Any Milk Of Your Choice)
• 1 cup Creamy Biscoff Spread
• 3/4 cups Rolled Oats
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/4 cups Chopped Pecans (optional)
• 1/4 cups Dark Chocolate, Roughly Chopped (optional)

1. 1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set them aside.
2. 2. In a large bowl, combine the egg, brown sugar, almond milk, and Biscoff. Stir until smooth.
3. 3. Add the oats, baking soda, and salt and stir until evenly distributed.
4. 4. At this point, fold in the chopped pecans and dark chocolate.
5. 5. Drop the dough by heaping teaspoons onto the baking sheet. Make sure to space the cookies at least 1 inch from each other because they do spread when baking!
6. 6. Bake for 8-10 minutes, or until lightly golden.
7. 7. Remove from the oven and let the cookies cool completely on the baking sheet, about 10 minutes. This will allow them to get firm and crispy.

egg, ubc, vanilla almond milk, oats, baking soda, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/flourless-biscoff-oatmeal-cookies/ (may not work)