• 1/2 cup unsalted butter
• 1/2 cup coconut sugar
• 1 tbsp molasses
• 1 tsp vanilla
• 2 tbsp milk (if mixture is too dry)

• 1 3/4 cup all purpose flour (210 grams)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• Pinch of cloves

In a bowl mix butter and sugar until fluffy

Add molasses and vanilla and mix again

Add remaining dry ingredients and mix until combined

If the mixture is too dry add the milk (you might only need 1 tbsp)

Chill the dough for at least 1 hour

After the dough has chilled flour a surface and roll it out

Cut out each cookie and add to a parchment lined baking sheet (you could make dough balls and skip this step just flatten them with your hand)

Bake at 350 for 10-12 minutes

Let them cool on the pan completely to crisp up

Copycat biscoff spread recipe:

• 10-12 cookies
• 2 tbsp coconut oil or cashew butter
• 2 tbsp maple syrup
• Splash of milk to smooth

Blend until creamy!