No-Bake Biscoff Cookies

School is back in session here so I thought it would be a good time to share this recipe which is a twist on traditional no-bake cocoa/peanut butter/oatmeal cookies.  Instead of cocoa, this recipe calls for Biscoff spread which is quickly becoming everyone's favorite. These tasty cookies are great tucked into lunchboxes or served as after school snacks.    

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You’re gonna love these cookies!!

Items used to make this recipe:

(affiliate links)

• biscoff spread https://amzn.to/2Ig9xk6

• pure vanilla extract https://amzn.to/3G1Z9GZ (it pays to use the best!)

• commercial half sheet pan set https://amzn.to/2HW3WQQ

• silpat liner https://amzn.to/2IaMRls

• #50 cookie scoop https://amzn.to/3uafvLs

• nonstick saucepan https://amzn.to/2Vj8RhN

• silicone lined whisk https://amzn.to/2FXVMFr

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No-Bake Biscoff Cookies

Printable Recipe

Ingredients

• 8 tablespoons unsalted butter

• 1 1/2 cups packed light brown sugar

• 1/2 cup milk

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cinnamon

• 3/4 cup Biscoff spread

• 1 teaspoon pure vanilla extract

• 2 1/2 cups rolled oats

Directions

1. In a medium, non-stick pan, melt butter over medium heat.

2. Add light brown sugar, milk, salt, and cinnamon.

3. Increase heat to high and whisk with a nylon or silicone whisk until the sugar is completely dissolved.

4. Stop whisking and allow mixture to come to a full boil; boil for 1 minutes.

5. Remove from heat and whisk in biscoff and vanilla until smooth.

6. Stir in rolled oats.

7. Use a #50 scoop to portion cookies on to silicone or parchment lined cookie sheets.

8. Allow to cool completely. Makes about 30 cookies.

Coconut Zucchini Bread

I can't believe Day 5 has arrived.  Thank you for joining me as I shared a week's worth of zucchini bread recipes.  To close out the week, I saved the best for last - this Coconut Zucchini Bread is crazy good and I can't be trusted not to eat the entire loaf.  For those who like the flavor of coconut, but not the texture, fear not - the coconut is finely ground so you won't detect any stringy bits.  To see other zucchini bread recipes, click on the links below:

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Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

• sweetened toasted coconut https://amzn.to/2M2JFve

• organic virgin coconut oil https://amzn.to/2Omarvq

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Coconut Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Bread:

• 1/4 cup sweetened shredded coconut, toasted and finely ground

• 1 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon fine salt

• pinch of freshly grated nutmeg

• 1/2 cup full-fat coconut milk

• 1 large egg

• 3 tablespoons coconut oil, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 3/4 cup light brown sugar

• 1 1/2 cups grated zucchini

Crumb Topping:

• 2 tablespoons sweetened shredded coconut, finely ground

• 2 tablespoons light brown sugar

• 3 tablespoons all purpose flour

• 1 1/2 tablespoons coconut oil, melted and slightly cooled

Garnish:

• dusting of confectioner's sugar

Directions

1. Preheat oven to 350F.

2. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray.

3. In a dry skillet over medium heat, toast 1/4 cup sweetened shredded coconut, stirring constantly, until golden brown and fragrant.

4. Cool coconut and grind in a food processor, blender, or spice grinder.

5. In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.

6. In a larger mixing bowl, combine coconut milk, eggs, coconut oil, vanilla, brown sugar, and zucchini.

7. Stir in reserved dry ingredients and pour into prepared loaf pans.

8. In a small bowl, combine the ingredient for the topping and sprinkle evenly over the loaf.

9. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

10. Cool for 10-15 minutes, remove from pan and place on cooling rack.

11. Cool completely before dusting with confectioner's sugar. Store leftovers in an airtight container.