Delicious Speculoos Treats
When I make cookies around this time of the year, I love to include autumnal flavours. These vegan Biscoff cookies are some of my favourites and they certainly do fall into that category with the speculoos that is inside Lotus Biscoff spread.
You may also like my vegan dark chocolate digestives. Check them out.
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Ingredients For This Recipe
- All-purpose flour
- Baking soda
- Granulated sugar
- Light brown sugar
- Biscoff biscuits - vegan ginger biscuits will also work.
- Vegan chocolate chips
- Vanilla extract
- Vegetable oil
- Soy milk
- Biscoff spread - trader joe's cookie butter in the U.S is very similar.
How To Make Biscoff Cookies
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
Add the dry ingredients to a bowl.
Now, add the wet ingredients. Mix until they are fully incorporated.
Squeeze the cookie dough together into a ball. Refrigerate.
Scoop the chilled cookie dough into balls then bake.
Let the cookies cool.
Top with melted Biscoff spread.
Tips For Making Vegan Biscoff Cookies
Chill the cookie dough
This is a super important tip. Not only does chilling the cookie dough before baking stop excess spreading, it also gives you a far better taste and texture.
Place in the centre of the oven
You want your cookies to be as evenly baked as possible. The centre of an oven is where the heat is the most consistent. Don't place them too high up in the oven or else they will burn quickly.
Where Can You Buy Biscoff Spread?
Biscoff spread is a little harder to find outside Europe. However, you might be able to get it on Amazon.
If not look for some speculoos cookie butter. Speculoos is what Biscoff is made from.
Many cookie butters contain speculoos and have similar consistencies to Biscoff spread.
Frequently Asked Questions
Biscoff spread and Biscoff biscuits are very dry so if you leave the cookies in the oven for too long, they will become extra dry.
Yes, this helps the cookies to bake more evenly and also increases both the flavour and texture.
I recommend storing these cookies at room temperature in an airtight container.
How To Store These Vegan Cookies
Store at room temperature for 3 days or in the refrigerator for 5 days in an airtight container.
More Vegan Cookie RecipesPrint
Chewy Vegan Biscoff Cookies
- Total Time: 17 minutes
- Yield: 6 cookies 1x
- Diet: Vegan
These vegan biscoff cookies are the perfect fall treat! Add extra biscoff on top or eat them without. Either way, they taste so good!
- 125g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50g granulated sugar
- 50g light brown sugar
- 25 Biscoff biscuits* (crushed) (see notes)
- 50g vegan chocolate chips
- 0.25 teaspoon vanilla extract
- 2 Tablespoons vegetable oil
- 3 Tablespoons soy milk
- 30g Biscoff spread (melted)
- Extra Biscoff spread (melted) (to taste)
- Line a large baking tray with parchment paper. Set aside.
Make the cookie dough:
- In a medium-sized bowl, add the dry ingredients. Mix.
- Now, add in your wet ingredients. Fold the dry into the wet to form a cookie dough. Be patient as the cookie dough may seem a little dry at first, but the texture will improve. Add an extra teaspoon of soy milk if you wish.
- Use your hands to form a large cookie dough ball, then refrigerate for 1 hour 30 minutes.
Bake the cookies:
- Just before the time is up, preheat oven to 160 Celsius (325F).
- Take your cookie dough out from the refrigerator. Use a cookie scoop to scoop 1.5 tablespoons of cookie dough for each cookie. Roll them into balls and place them 2-3 inches apart on a baking tray. They will spread.
- Bake the Biscoff cookies for 12 minutes in the centre of the oven. Let them cool for 10 minutes once they’re baked so they can firm up. I like to add extra melted Biscoff spread on top of mine. Enjoy!
- Crush the Biscoff cookies so that they are superfine and can be passed through a sieve.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Biscoff Cookies
- Serving Size: 1 Cookie
- Calories: 258
- Sugar: 22.5 g
- Sodium: 228 mg
- Fat: 10 g
- Carbohydrates: 40.3 g
- Protein: 3.2 g
- Cholesterol: 0 mg
Keywords: biscoffcookies, chewycookies, falltreats, vegancookies, biscoff, veganbaking
Made these yesterday. Very nice