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A shot of a golden brown vegan biscoff cookie. Melted biscoff spread is dripping down the front side.
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5 from 2 votes

Chewy Vegan Biscoff Cookies

These vegan biscoff cookies are the perfect fall treat! Add extra melted Biscoff spread on top or eat them without. Either way, they taste so good!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dessert
Cuisine: Biscoff Cookies
Diet: Vegan
Servings: 6 cookies
Calories: 376kcal
Author: DJ

Ingredients

Dry Ingredients:

  • 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

Wet Ingredients:

  • 0.25 teaspoon vanilla extract
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons soy milk
  • 30 g Biscoff spread melted

Topping:

  • Extra Biscoff spread melted (to taste)
Metric - US Customary

Instructions

Preparation:

  • 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!

Video

Notes

  • 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.

Nutrition

Calories: 376kcal | Carbohydrates: 63g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 358mg | Potassium: 142mg | Fiber: 2g | Sugar: 28g | Vitamin A: 21IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 4mg