In a large bowl, add brown sugar, maple syrup, cookie butter, and mix until well combined. Next mix in rolled oats, the mixture should be thick but not too sticky.

Roll into balls and flatten bottom slightly with hand. 

In a ziplock bag crush biscoff cookies and sprinkle some on top of each ball, then place each cookie on parchment-lined tray and place in the freezer for 10 minutes.

While waiting, melt white chocolate in the microwave or a double boiler. 

Remove the cookies from the freezer and dip bottoms in the white chocolate and place them back on the tray, then return the cookies to the freezer for 10 minutes to set.