When I make cookies around fall time, I love them to include the classic autumnal flavors and spices. These easy vegan Biscoff cookies are some of my favorites and they certainly do fit nicely into that category with the speculoos that is inside Lotus Biscoff spread.
These tasty treats take less than 20 minutes to make, so while they're baking, sit back and relax while your home becomes filled with an abundance of the warmth and cinnamon-packed fragrances of the fall season.
What's more, these cookies are topped with melted Biscoff spread which gracefully tops the crumbly outer shell. This is optional but believe me, adding this as an extra topping will take these cookies from 'great' to 'unbelievable'.
Why You Will Love These Cookies
- Amazing Texture - I love these cookies and there texture because there is so much going on. From the crunchy exterior of the Biscoff cookies, to the significantly softer insides, these treats are so moreish. The chocolate chips are the 'cherry on top' and add an extra and very welcome feature to this recipe.
- Biscoff Heaven - If you're a big fan of Lotus Biscoff products, I am almost certain that you will also adore these delicious cookies. The bakes being both filled and topped with Biscoff flavors is truly heavenly. More Biscoff filled recipes that you'll love include my vegan biscoff pancakes and vegan biscoff mug cake.
- Easy to Make - Making these cookies couldn't be much easier. To make the cookie dough all you need to do is mix the wet ingredient into the dry ingredients to form a large ball. Make smaller cookie dough balls out of the larger one and bake them inside the oven.
- Allergy Friendly & Plant Based - This vegan Biscoff cookies recipe is wholly vegan and dairy free.
- Light brown sugar - Instead of using just granulated sugar, I decided to also use some light brown soft sugar for the cookies. Due to it's mild caramel flavor, I thought that it'd work well in a fall recipe.
- Biscoff biscuits - This addition gives the cookies a greater crunch when bitten into. Although, I love a cookie which is completely smooth from time to time, I enjoyed the crumbliness that these ones brought top the table. vegan ginger biscuits will also work.
- Vegan chocolate chips - No matter what type of cookies I am baking, I can hardly ever resist adding chocolate chips. They're the most amazing filling in the sense that they can compliment so many different cookie flavors.
- Vegetable oil - Whenever I use vegetable oil for my cookie dough instead of vegan butter and other types of oil, I always achieve that crisp, soft and chewy texture that we all know and love. Also see my vegan lemon cookies and vegan red velvet white chocolate cookies for more cookies that benefit from the use of vegetable oil.
- Biscoff spread - This is the classic speculoos cookie butter spread that is the main ingredient for this Biscoff cookies recipe. I used in both inside the cookie dough and as a topping too in its melted form. If you can't find Biscoff spread where you live, try to get hold of some standard dairy-free cookie butter. Many brands make them 'accidentally vegan'.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- I love adding dairy free dark chocolate chips to these cookies and in fact, most of my cookies but something that you could to is use dairy free white chocolate chips instead. I haven't tried Biscoff and white chocolate flavors before but I can only imagine that it would be absolutely delicious. I used both types for my vegan triple chocolate cookies.
- If having Biscoff in both the filling and the topping is a little too much for you personally, you can add a different topping such as, melted vegan chocolate, melted peanut butter or even a simple glaze. There are so many different possibilities!
How To Make Biscoff Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Add the dry ingredients to a bowl.
2: Now, add the wet ingredients. Mix until they are fully incorporated.
3: Squeeze the cookie dough together into a ball. Refrigerate.
4: Scoop the chilled cookie dough into balls then bake.
5: Let the cookies cool down.
6: Top them with melted Biscoff spread.
Chill the cookie dough - Chilling the cookie dough before baking is super important. Not only does chilling the cookie dough before baking stop excess spreading, it also gives you a better taste and texture.
Place the cookies in the center of the oven - You want your cookies to be as evenly baked as possible. The center 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.
Yes they are! They contain no eggs, milk or any other animal products. As well as the cookies their original cookie butter is also fully vegan and dairy free.
Biscoff spread and Biscoff biscuits are dry on their own so if you leave the cookies in the oven for too long, they will also become dry.
Yes, this helps the cookies to bake more evenly and also increases both the flavor and texture.
Store at room temperature for 3 days or in the refrigerator for 5 days in an airtight container.
I don't recommend storing these cookies inside the freezer.
Biscoff spread is a little harder to find outside Europe. However, you might be able to get it on Amazon. If you can't find it, 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.
More Vegan Cookie Recipes
If you tried this Vegan Biscoff Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Chewy Vegan Biscoff Cookies
- 125 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50 g granulated sugar
- 50 g light brown sugar
- 25 Biscoff cookies* crushed (see notes)
- 50 g vegan chocolate chips
- 0.25 teaspoon vanilla extract
- 2 Tablespoons vegetable oil
- 3 Tablespoons soy milk
- 30 g 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 them together.
- 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. You can skip the chilling part but the final texture may not be as successful.
Bake the cookies:
- Just before the the refrigeration 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 center 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.
- Chilling the cookie dough before baking is super important. Not only does chilling the cookie dough before baking stop excess spreading, it also gives you a better taste and texture.
- You want your cookies to be as evenly baked as possible. The center 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.