Speculoos No-Bake Cookies
This post is sponsored by Imperial Sugar, Dixie Crystals and Bob’s Red Mill. I received free product as a part of The Sweetest Season Cookie Exchange. As always, all opinions, thoughts and recipes are my own.
No time to bake this season? Mix together these Speculoos No-Bake Cookies the night before a party to spread holiday cheer! These chilled no-bake cookies taste like gingerbread and are the perfect quick cookie.
Love no bake treats? Don’t miss No Bake Scotcheroo Cookies, No Bake Avalanche Cookiesand No Bake Peppermint Bark Cookies!
Confession time: Save for the few we shared with friends, my husband and I ate all the cookies this recipe makes.
Let me repeat that.
My husband and I ate an entire tray of these cookies. In the span of a weekend. Because we’re cool like that.
In our defense, we were really active that weekend and both craving something sweet after all the physical activity, which consisted of walking the dog and baby up and down hills in our neighborhood for miles and wrangling a Christmas tree into our small SUV, then into our home.
That said, eating an entire pan of cookies is kind of embarrassing.
Except! I tell y’all this to say that these no-bake cookies are out-of-this-world delish.
These Speculoos No-Bake Cookies stay gooey long after they are cooled, and they taste like gingerbread without being overwhelmingly ginger-y. (Another confession: Traditional gingerbread cookies don’t do it for me… so I have to do gingerbread-light things whenever I want a taste of that because I find the usual spice packed into the cookies overwhelming.)
The rolled oats add a nice crunch, as does the colored sugar for decorating.
And these cookies will fly off the pan, ensuring they won’t be around for too long, because they taste so darn good!
Here’s how you can make them:
Speculoos No-Bake Cookies
Ingredients
- 2 tablespoons coconut oil
- ¾ cup Speculoos Cookie Butter
- ½ cup milk
- ¼ cup maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup powdered sugar
- 2 cups rolled oats
- Colored sugars for sprinkling
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Instructions
- Prepare a small baking sheet with a piece of parchment paper. Set aside.
- In a large saucepan over medium-high heat, melt the coconut oil.
- Add the maple syrup, Speculoos, milk and the maple syrup. Stir until combined and melted.
- Remove from the heat, and add the vanilla extract, powdered sugar and oats.
- Using a 1-inch cookie scoop, scoop the cookies onto the prepared baking sheet.
- Sprinkle the colored sugars (or sprinkles) on top of the scooped cookies.
- Cool in the refrigerator for at least three hours, then enjoy!
Notes
Nutrition
Have you eaten an entire tray of cookies before?
Want to join in on this celebration of butter, sugar, flour and holiday ingredients? We’ll be baking and sharing our new cookie recipes until Saturday! Head on over to The Sweetest Season landing page to get the details, and I’ll see y’all back here tomorrow for another new cookie!
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
This cookies are brilliant, Erin! Quick whip up the night before or even the day of. I have been loving all your cookies this week. Every single one different from the next. You bet I’ll be stealing a few ideas. 😉
I love cookie butter, so I’d probably eat all of these by myself in one day! Seriously, I’m a recovering cookie butter addict so these will be dangerous in my house!