Biscoff Butter Cookies? Yes please! Biscoff is for more than spreading on bread, or let's face it...eating out of the jar with a spoon. These cookies are tender and fluffy on the inside with crispy edges. They're oozing with dark chocolate chips, and are over the top YUM!
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This Biscoff butter cookie recipe is a reworked version of my popular chocolate chip skillet cookies. And, because we'll be using Biscoff, the flavor is even more intense and creamy!
If you're not familiar with Biscoff, let me get you up to speed. It has the consistency of peanut butter, but is essentially ground up Speculoos biscuits and oil. You can make Biscoff cakes with it, or as is the case the here, cookies that are kicked up a notch.
Biscoff is one of those "accidentally vegan" products. Once you start baking with it, you'll see why it's so good!
Related Post: Vegan Snickerdoodle Cookies
Reasons You'll Love This Recipe
✅Totally delicious cookies in 30 minutes or less? Yes please.
✅It's vegan. Yes, really.
✅It's nut free, so is a great choice for people who can't enjoy peanut butter cookies.
✅These cookies are kid tested and approved.
Ingredients
- Flour: I used all purpose flour in this recipe. Sadly, Biscoff is not gluten free, so swapping a gluten free flour would work, but the cookies would not be gluten free.
- Brown Sugar: Brown sugar makes cookies moist and sweet. It's the backbone of any chocolate chip cookie recipe.
- Organic Cane Sugar: Organic cane sugar won't be processed with bone char, a potential problem with standard granulated sugar. If you're in the camp of vegans that avoids sugar because it might be processed with bone char, please be sure to get organic cane sugar.
- Vegan Butter: I used Stork Butter, but any vegan butter will do the trick here.
- Biscoff Spread: It's vegan and it's delicious. You'll probably find yourself eating it out the jar. No judgments.
- Chocolate Chips: Choose a dark chocolate chip that is dairy free. I've written an article on the best brands of dairy free chocolate chips, if that helps.
- Baking Soda: Baking soda is the leavening agent that allows the cookie to puff up and rise.
- Vanilla: As always, I really recommend buying the best quality vanilla you can afford. It makes such a difference to the flavor of cookies (and all baked goods).
- Plant Based Milk: I like to use soy milk for baking. It has the highest protein content of all the plant based milks, but really any plant based milk will do. I've made Biscoff butter cookies with oat milk, and they were fantastic.
- Salt: Salt is necessary in all baked goods for a variety of technical reasons that I won't go into. It also tends to enhance all the other flavors, so try not to skip it.
How To Make Biscoff Butter Cookies
- Heat your oven to 175 C (350 F). Line a baking tray with parchment paper.
- Cream your vegan butter, Biscoff spread, sugars, vanilla, and milk in a medium size bowl.
- In a separate bowl sift together your flour, baking soda and salt.
- Pour the dry ingredients into the wet and mix until combined. Stir in the vegan chocolate chips.
- Bake for 18-20 minutes, or until the edges are beginning to brown. Allow to cool for 10 minutes before serving.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
Frequently Asked Questions
No, unfortunately Biscoff contains gluten. So, if you're avoiding gluten, it's a no go.
Let them cool completely before storing in an airtight container. They should stay fresh for up to 1 week at room temperature.
Absolutely. Let them cool completely and store in airtight container (or freezer bag) for up to 3 months.
Craving More Easy Vegan Recipes?
Dark Chocolate Peppermint Bark
Vegan Chocolate Orange Crinkle Cookies
Peanut Butter Cookies With Almond Flour
📖 Recipe
Biscoff Butter Cookies
Ingredients
- ½ cup vegan butter spreadable from a tub
- ½ cup Biscoff spread
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup plant based milk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
Instructions
- Heat the oven to 175 C (350 F). Line a baking tray with parchment paper.
- Cream the vegan butter, Biscoff spread, sugars, vanilla, and milk in a medium size bowl.
- In a separate bowl sift together the flour, baking soda and salt.
- Pour the dry ingredients into the wet and mix until combined. Stir in the vegan chocolate chips.
- Bake for 18-20 minutes, or until the edges are beginning to brown. Allow to cool for 10 minutes before serving.
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