Vegan Biscoff Cookies
These vegan Biscoff cookies are soft, chewy and super easy to make! They’re slightly crispy at the edges and are filled with Lotus Biscoff spread and chunky chocolate chips.
It’s been a while since I’ve posted a cookie recipe and I’ve been craving them a lot lately! It’s also been quite a while since I made my last Biscoff recipe so it only felt right to combine the two.
I’m not even exaggerating when I say this, but these are better than any shop-bought vegan cookies I’ve ever been able to find in the UK. My partner also agrees!
These cookies are adapted from my white chocolate chip cookie recipe, which is a recipe that I go back to time and time again. They are just SO GOOD.
The main difference is that these eggless Biscoff cookies are slightly spiced with cinnamon and have a gooey Lotus Biscoff filling.
You can use dairy-free white chocolate chips or chunks like I did, dark chocolate chips or chunks, or you could go wild and do a mix of both. It’s totally up to you.
I personally love the combination of the white chocolate and the cinnamon-y flavours.
Where to buy Biscoff spread?
If you’re not from Europe, finding Lotus Biscoff spread might be a little bit tricky. I’m pretty certain it is available in most countries nowadays but I do often get asked what this spread is and where it can be purchased.
If you’re in the US, this spread can be a little costly if you’re purchasing it from Amazon. Instead, you can use an alternative such as Trader Joe’s cookie butter instead. The speculoos flavour is very similar to Biscoff.
Offline, the spread is available at most large UK supermarkets including Asda, Tesco, Morrisons and Sainsbury’s. I used the smooth version for this recipe but feel free to use the crunchy version if you prefer.
How to make vegan Biscoff cookies
The first step is to preheat your oven to 200°C/400°F. If you’re using a fan or convection oven, set it to 180°C or 350°F instead.
Make sure you have 2 large, non-stick cookie trays to hand. This recipe makes 12 very large cookies so you can half the recipe if you prefer, but just note that you’ll need a tray large enough to leave a few inches of space between each cookie.
If you don’t have a non-stick cookie tray, you can use a regular tray lined with baking paper.
In a small bowl or mug, mix together 1 tablespoon of ground flax seeds and 1 tablespoon of water. Set it aside for 5 minutes to let it thicken.
It’s important that the flax seeds are ground and not whole, so that they can absorb the water properly.
In a large bowl, mix together 200g of dairy-free margarine (3/4 cup + 1 tablespoon), 150g of caster sugar (3/4 cup) and 100g of soft brown sugar (1/2 cup).
Once that’s mixed, add in the flax seed mixture from earlier along with 1 teaspoon of vanilla extract and stir it in.
Add 320g of self-raising flour (2+1/2 cups) to the bowl along with 1 teaspoon of cinnamon. Stir it in using a wooden spoon until the mixture starts to stick to itself. Then use your hands to press it into a dough.
If you don’t have self-raising flour to hand, you can use an equal amount of plain flour plus 2 teaspoons of baking powder and 1/4 teaspoon of baking soda.
To make these chocolate chip eggless Biscoff cookies, you can add white or dark chocolate chips or chunks to the dough. I used a large handful of dairy-free white chocolate chips.
Sprinkle them over the dough and use your hands to gently fold them in.
Divide the cookie dough into 24 equal pieces (I used a scale for accuracy). Roll each piece into a ball and gently press it to make a disc.
Place 12 of the discs onto your baking trays. Place 1 teaspoon of Biscoff spread into the centre of each disc, then use another piece of cookie dough to cover it.
Press down gently at the sides to cover the Biscoff spread in the middle but don’t worry about completely sealing it as the cookies will spread anyway.
Bake your eggless Biscoff cookies for 10-12 minutes. 10 minutes will give you a super soft and chewy cookies, while 12 minutes will give you a chewy cookie that’s also a little bit crunchy. I prefer to bake mine for 12 minutes.
Let them cool for 5 minutes or so if you want to enjoy them warm, or let them cool on the tray completely if you prefer them firm and cold.
Dairy-free white chocolate chips are often quite hard to come but I did manage to find Moo-Free white baking drops which is what I used for these cookies.
Alternatively, you can just cut bars up into small pieces before adding them to the dough. I often use The Free From Co. white chocolate to do this, which I purchase from Tesco. Another favourite is Sainsbury’s free from. Please see my UK vegan chocolate guide for more options.
If you don’t want to use white chocolate, feel free to use dark chocolate chips, chopped macadamia nuts, almonds… whatever your heart desires!
Let them cool completely then pop them in an airtight container and keep them at room temperature. I sometimes like to store mine in the fridge to keep them extra chewy! They will last around 4-5 days if stored in an appropriate container.
Yes. You can freeze your eggless Biscoff cookies wrapped tightly in tin foil or in an airtight container with a sheet of baking paper between each layer (to prevent them sticking together).
When you’re ready to defrost them, just transfer them to a wire rack or plate at room temperature and let them sit for an hour or two until completely thawed.
I hope you enjoy these vegan Biscoff cookies! If you like this post, check out my round up of the best vegan cookie recipes. Enjoy! xo
More Biscoff recipes:
- Biscoff cheesecake
- Chocolate Biscoff cupcakes
- Cheesecake truffles
- Half-baked Biscoff cookie skillet
- Biscoff cupcakes
- Sticky Biscoff pudding
- Biscoff layer/birthday cake
Vegan Biscoff Cookies
Chocolate chip eggless Biscoff cookies.
- 1 Tablespoon Ground flax seeds + 1 tablespoon of water
- 200 g Dairy-free margarine (¾ cup + 1 tablespoon)
- 150 g Caster sugar (¾ cup)
- 100 g Soft brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour (2 + ½ cups)
- 1 Teaspoon Cinnamon (optional)
- Large handful Dairy-free chocolate chips or chunks of choice (I used Moo-Free white baking drops)
- 120 g Biscoff spread (~½ cup)
Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have 2 large non-stick cookie trays to hand.
Mix the flax seeds with the water and set it aside to congeal. This will act as your flax "egg".
In a large bowl, cream together the margarine, the caster sugar and the brown sugar. Add the flax egg and the vanilla extract and mix it in.
Add the flour and the cinnamon and mix until the mixture starts to stick to itself. Then use your hands to press it into a dough. If it's too sticky, you can add a small amount of extra flour.
Add your chocolate chips and fold them into the cookie dough.
Divide the dough into 24 equal pieces; I used a scale to do this for accuracy. Roll each piece into a ball then flatten it slightly into a disc shape.
Place half of the discs onto your baking trays, leaving at least 2 inches of space between each one to allow for spreading.
Place around 1 teaspoon of Biscoff spread onto each cookie dough disc. Cover using the remaining cookie dough and seal them together at the edges by pressing down gently.
Bake for 10-12 minutes. 12 minutes will produce a slightly crunchy cookie and 10 minutes will produce a very soft cookie.
Let them cool slightly before removing them from the tray and enjoying. They will still be quite fragile while warm but will firm up as they cool.
- Store in an airtight container at room temperature or in the fridge for up to 5 days.