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thumbnail of a cookie with melted Biscoff spread filling

Vegan Biscoff Cookies

Chocolate chip Biscoff cookies without eggs or dairy.

Course Dessert
Cuisine vegan
Keyword vegan biscoff cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 12 extra large cookies
Calories 425 kcal


  • 1 Tablespoon Ground flax seeds + 1 tablespoon of water
  • 200 g Vegan 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 Vegan chocolate chips or chunks of choice (I used Moo-Free white baking drops)
  • 120 g Biscoff spread (~½ cup)


  1. 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.

  2. Mix the flax seeds with the water and set it aside to congeal. This will act as your flax "egg".

  3. 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.

  4. 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.

  5. Add your chocolate chips and fold them into the cookie dough.

  6. 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.

  7. Place half of the discs onto your baking trays, leaving at least 2 inches of space between each one to allow for spreading.

  8. 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.

  9. Bake for 10-12 minutes. 12 minutes will produce a slightly crunchy cookie and 10 minutes will produce a very soft cookie.

  10. 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.

Recipe Notes

  • Store in an airtight container at room temperature or in the fridge for up to 5 days.
Nutrition Facts
Vegan Biscoff Cookies
Amount Per Serving (1 cookie)
Calories 425 Calories from Fat 180
% Daily Value*
Fat 20g31%
Sodium 95mg4%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.