Vegan Biscoff Cookie Dough
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This vegan Biscoff cookie dough is a half-baked cookie in a cast iron skillet, similar to the Pizza Hut dessert. It’s crunchy on the outside with a soft, gooey centre, and is best served warm with dairy-free ice cream!
It’s the final day of my 12 days of vegan Christmas cookies series and I wanted to finish off with something fabulous! Of course, I just had to include something Biscoff related. I already have a Biscoff cookie recipe on my blog so I made a warm cookie skillet instead.
If you’ve ever had Pizza Hut’s cookie dough, it’s very similar to that, just with some melted Biscoff spread inside! It’s warm and gooey on the inside with a crisp, cookie-like shell. Check out my regular chocolate chip version here.
I used to call this dessert ‘hot cookie dough’ until I got roasted on Pinterest and told by a teenager that ‘hot cookie dough’ is basically just a cookie. LOL. So half-baked cookie it is!
Ingredients and equipment
- Dairy-free margarine. The soft, spreadable type that comes in a tub. You can use the blocky type if it’s all you have but you’ll probably need to use a bit more soy milk to help the dough stick together.
- Caster sugar.
- Soft brown sugar. Light or dark will both work fine.
- Cinnamon. This is optional but helps to tie the flavours of the cookie and the Biscoff spread together.
- Self-raising flour. I recommend self-raising flour because it makes the cookie more fluffy and less dense than if you were to use plain flour.
- Soy milk. This can be substituted with another plant-based milk such as almond or oat. You only need a tablespoon or so, just enough to help the dough come together.
- Dairy-free chocolate chips. I used Moo-Free white chocolate drops but if you don’t like your desserts super sweet then I recommend using dark chocolate chips or chunks instead.
- Smooth Biscoff spread. This is available to buy in most supermarkets, near the peanut butter and other spreads.
- Mixing bowls.
- Wooden spoon.
- 7-inch Cast iron skillet. I got mine from TK Maxx a few years ago which I can’t find the link to but there are similar ones all over the internet. Don’t worry if you don’t have one to hand, you can use a 7-inch cake tin instead.
How to make vegan Biscoff cookie dough
Preheat your oven to 200°C/400°F (or 180°C/350°F if you’re using a fan or convection oven). Have your skillet to hand- there’s no need to grease or line it.
In a large bowl, mix together 130g of dairy-free margarine, 100g of caster sugar, 75g of soft brown sugar and 1 teaspoon of vanilla extract.
Once smooth, add in 1/2 teaspoon of cinnamon and 215g of self-raising flour. Mix it together and when it starts to stick, use your hands to press it into a ball of dough, using a tablespoon of soy milk to help it come together if needed.
Add 80g of dairy-free chocolate chips to the dough.
Divide the dough into two equal pieces. Press the first piece into your skillet or cake tin, all the way to the edges.
Spread 80g of smooth Biscoff spread over the cookie dough, leaving a little gap around the edges. This will prevent it from spilling out as the cookie bakes.
Press the rest of the cookie dough on top, making sure all of the Biscoff spread is covered.
Bake for 20-25 minutes, until it’s golden brown all over with a slight wobble in the middle. If you’re unsure if it’s done or not, I recommend taking it out earlier rather than later. You can always pop it back in the oven if needed but you can’t get that gooey texture back if you overbake it!
Let the cookie cool for 5 minutes or so. Then serve warm with a scoop of dairy-free vanilla ice cream.
This eggless Biscoff cookie dough is best served warm, straight from the oven, if you want the gooey centre. If you let it cool completely, it will turn into a soft cookie. The cookie can be kept in an airtight container for 2-3 days.
You can freeze the dough before baking but I don’t recommend freezing this recipe after you’ve put it in the oven. If you’re freezing the dough, let it come to room temperature before you put it in the oven.
If you’d like to make cookies, please use my vegan Biscoff cookies recipe instead. This recipe has the correct oven temperature and timing for proper cookies!
I hope you enjoy this vegan Biscoff cookie dough! If you make it yourself, please let me know how it goes by leaving a comment and/or rating below. Happy baking! xo
Vegan Biscoff Cookie Dough Skillet
Easy, half-baked eggless Biscoff cookie dough with Lotus spread inside!
- 130 g Dairy-free margarine (½ cup + 1 tablespoon)
- 100 g Caster sugar (½ cup)
- 75 g Soft brown sugar (⅜ cup)
- 1 Teaspoon Vanilla extract
- 215 g Self-raising flour (1+⅔ cup)
- ½ Teaspoon Cinnamon (optional)
- 1 Tablespoon Soy milk (sub for oat or almond milk)
- 80 g Dairy-free white or dark chocolate chips (½ cup)
- 80 g Smooth Biscoff spread (⅓ cup)
- Vegan vanilla ice cream (I used Swedish Glace)
Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have a 7-inch cast iron skillet or cake tin to hand.
In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla.
Add the cinnamon and all of the flour. Mix it in then press it into a ball of dough, using the soy milk to help it stick together if needed.
Gently knead the chocolate chips into the ball of dough.
Split the dough into 2 equal pieces. Press the first piece into the skillet, all the way to the edges.
Spread the Biscoff spread onto the cookie dough, leaving a small gap around the edges.
Press the second half of the dough on top, making sure it covers the Biscoff spread.
Bake for 20-25 minutes. It should be golden brown all over with a slight wobble in the middle.
Let it cool for around 5 minutes before serving it warm with ice cream.
- Best served fresh from the oven. If you want to make it in advance, you can freeze the cookie dough and bake it on the day. Make sure to bring it back to room temperature before baking.