By now I think I have expressed SO many times just how much I love biscoff, both the biscuits and the spread are a staple in my diet (along with most other vegans)! This recipe combines delicious biscoff biscuits with a cookie butter centre for the most indulgent vegan cookies!
This is yet another one of my recipes which uses the amazing Lotus biscoff spread! If you haven't yet tried it then you're really missing out, it tastes exactly like biscoff biscuits (those yummy caramel biscuits you sometimes get given with coffee) and it's totally vegan - winner! I've used this spread in my delicious vegan biscoff brownies, and have now incorporated it to make the most amazing cookies.
When it comes to baking the cookies, the exact quanties of each ingredient are key to creating the perfect cookie. This handy cookie troubleshooting guide by Handle the Heat shows common mistakes, how they affect the recipe, and tips and tricks to creating the dreamy cookie - whether you are a novice baker or know your way around a kitchen, it is definitely worth the read!
Another important factor when making cookies is the baking time. It took me years of experimenting before I finally managed to nail it! The key is to take the cookies out when they have spread out but still look fluffy and underbaked... you'll be tempted to leave them in a bit longer but trust me with this. When resting on the baking tray after taking them out, they quickly firm up and flatten to form the classic gooey cookie we all love.
Vegan Biscoff Cookies
Prep time: 70 minutes
Cooking time: 12-15 minutes
Total time: 85 minutes
Servings: 12 cookies
30g biscoff spread
110g vegan butter, softened
100g light brown sugar
60g granulated sugar
75ml plant-based milk
1 tsp vanilla extract
180g plain flour
60g biscoff biscuits, crushed
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Decoration - 1 tbsp biscoff spread, 4 biscoff biscuits
Split the biscoff spread into 12 balls and place on a tray in the freezer to harden.
Add the butter and sugars to a large bowl and combine with a stand or hand mixer, until soft and fluffy.
Add in the milk and vanilla, and stir to combine.
In a seperate bowl, crush the biscuits, combine all the remaining ingredients and mix together.
Gradually add the dry ingredients into the butter mixture and mix together until just combined.
Cover the bowl and refridgerate the cookie dough for at least one hour.
Preheat the oven to 180°C (or 160 °C fan assisted, like mine) and line a baking tray with parchment paper and lightly grease.
Remove the biscoff spread balls from the freezer.
Scoop the cookie dough onto the tray to make 12 cookies - Place 1 tbsp of batter for each cookie making sure to leave a few inches between each, then add a frozen biscoff spread ball to each cookie, then cover with the remaining cookie dough.
Bake in the middle rack of the oven for 12-15 minutes, I found 14 minutes was perfect but it will vary from oven to oven.
Remove the tray from the oven and leave the cookies to cool on the tray for 10 minutes for them to firm-up.
Once cool, decorate by drizzling melted biscoff spread and crumbling up some extra biscoff cookies.
Store in a sealed container on your counter, best eaten within 3-4 days.
If you remove your cookies a little too early and after 10 minutes they haven't fully firmed up, you can place them back in the oven for another 3-5 minutes and they should still turn out perfect.
You can eat these cookies as they are, or warmed in the microwave for 15 seconds to make them gooey!
Thanks for reading, I hope you enjoy these making these delicious vegan biscoff cookies. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!