Vegan Biscoff Cookies
As any vegan worth their salt, I ADORE Biscoff. Like, eat-it-out-of-a-jar with a spoon love it. So naturally, I had to try and create a Vegan Biscoff Cookie. After lots of playing around (failing), I did it! I created THE Vegan Biscoff Cookie to rule them all. And here it is. You're welcome, world.
Ingredients
- 10 tsp Lotus Biscoff Spread
- 100 grams vegan butter
- 165 grams light brown sugar
- 45 ml dairy free milk
- 1 tsp vanilla extract
- 1/4 tsp bicarbonate soda
- 195 grams plain, all-purpose flour
- 1 tsp cinnamon
- 1 Pinch salt
- 70 grams vegan dark chocolate chips or chunks
Instructions
- To start, add 9 scant teaspoons of the biscoff spread onto a small tray or plate lined with baking paper and place this in the freezer.
- In the meantime, place the butter (chopped up) in a microwave safe bowl and microwave for 30-60 seconds until melted.
- Add this to a medium sized bowl along with the sugar, dairy free milk and vanilla and beat together until smooth.
- Sift in the flour, cinnamon, bicarbonate of soda and pinch salt and fold these in (don’t over mix)
- Fold in the chocolate chunks into the cookie dough so they’re evenly dispersed.
- Line a baking tray with baking paper and remove spoonfuls (approximately 1.5 tbsp worth) of the cookie dough, flatten slightly in your hands (it will be sticky but it doesn’t need to be neat) and then place on the tray. Do this 10 times.
- Remove the biscoff tray from the freezer, flatten each one slightly with your hands and add one to the top of each cookie. Add around a teaspoons worth of the cookie dough on top of the biscoff and flatten down slightly.
- Place the tray in the freezer for 20 minutes and preheat the oven to 180C.
- Remove from the freezer and place in the oven to bake for 13-14 minutes (the longer you leave them in the oven, the less soft and crunchier they will be). Remove and leave to cool and harden for 5-10 minutes before removing from the tray, enjoy!