Vegan No-Bake Biscoff Graham Cracker Crumb Cookies:

After buying some more Biscoff Spread at Walgreen's yesterday, I came up with the perfect idea for some delectable little cookies. Inspired by the Chocolate Peanut Butter Cups that I made a few weeks ago, I decided to use a similar method to make these lovely no-bake cookies with Biscoff Spread and graham cracker crumbs.

Life is good. I'm on spring break today, but still super busy trying to get things done. I've been working on all of those little, tedious chores that no one wants to do: filling out paperwork, slowly but surely getting my paper done, studying my black letter law outlines, trying to get rid of junk so that my impending move goes more smoothly, etc. But, other than that, I've been struggling to feel "busy." Sometimes I really don't know how to relax. I need to learn to sit down and give myself a pat on the back every once in awhile.

In other (and much more exciting) news, I'm also getting ready to head to Colorado to see one of my best friends, Nikohl! I can't wait. I haven't seen her in forever, and I've never been to Colorado. Even though I'm never been there, I would be completely happy to just chill at her house like old times. Still, I'm  super excited to travel, ski, and see what Colorado has to offer. I even get to fly on  a red eye this time! (Strangely enough, flying on a red eye has always been a bucket list item of mine).

Needless to say, with everything that's going (and not going) on, these cookies are a nice addition to my day. I hope that they brighten your Monday as well!

These are so easy! You only need 4 ingredients:

1 cup graham cracker crumbs
2/3 cup + 2 tbsp. Biscoff Spread
1/4 cup vegan buttery spread (maybe a little more, I eye-balled it)
2 tbsp. pecans

Instructions:

1. In a small saucepan, melt the buttery spread. Next, stir in the Biscoff Spread. Once it begins to melt with the buttery spread, stir in the graham cracker crumbs. Continue stirring and heating on medium heat until the mixture is wet, a little sticky, and well-combined. 

2. Turn off heat, and form the mixture into about 16 small (1/2 to 1 inch) balls. Roll each cookie in the pecans, and place on a parchment paper-lined baking sheet. Refrigerate for a half and hour before serving.

Ideas for these cookies:

• Crumble them and put them in your favorite vegan vanilla ice cream.
• Instead of rolling the dough in balls, press it into a pie pan and use it as a crust for vegan cheesecake. 
• Serve with chocolate (or dip in melted chocolate and let it cool before serving).
• If you want them to be a little sweeter, add 2 tsp. of brown sugar when mixing the ingredients together.