These easy Lotus biscoff stuffed vegan cookies are such a treat! I’m obsessed with biscoff, and this is one of my favourite biscoff spread ideas. The best part? They’re vegan but made without any unusual or weird ingredients!
Being completely plant-based, it’s such a crowd-pleaser and one of my best ever vegan recipes.
These simple vegan biscoff stuffed cookies have such a delicious speculoos / biscotti taste. The brown sugar cookie perfectly complements the classic caramelised biscoff cookie butter flavour. Both vegans and non-vegans alike will love it!
These homemade vegan biscoff cookies are perfect for DIY gifting to friends and family, or make a great item for bake sales or birthday parties.
✏️ Making a tasty and easy recipe
I wanted to make an easy vegan cookie recipe, that didn’t include any weird or unusual ingredients. I'm a pretty lazy baker a lot of the time and I think lazy vegan recipes are the best! I also quite like a vegan recipe without coconut oil, as it's not one of my favourite flavours.
Being slightly addicted to all things Lotus biscoff baking, making a biscoff stuffed cookie was too tempting to resist! Using biscoff spread is perfect for a cookie butter dessert recipe. It’s available in most grocery stores and gives a new flavour to your cookies without much effort.
To complement the biscoff flavour, these cookies are made with soft brown sugar, as opposed to the usual mix of brown and white sugar than regular cookies usually have. It gives it a slightly more caramelised flavour, which I think works really well for a biscoff cookie.
Is Lotus biscoff spread vegan?
Yes! Lotus biscoff spread is vegan-friendly, being egg-free, dairy-free and using plant-based ingredients.
I know, I was surprised too! But whatever vegan magic they used, it’s definitely delicious to have a vegan biscoff cookie butter.
If you have any dietary requirements or allergies, be sure to check the ingredients for yourself just in case. The biscoff website has further information.
🥘 Ingredients notes
- When baking these biscoff spread vegan brown sugar cookies, be sure to use the solid type of vegan butter / baking block. If you use a liquid vegan oil or soft spread your cookies will be too runny and spread lots.
- When mixing the cookie dough ingredients, it’s easier to start with room temperature vegan butter rather than straight from the fridge. I’m in the chilly UK and I usually take mine from the fridge for 30mins before using, but you’ll probably need less time if you live in a warmer climate (lucky you!).
- When measuring your ingredients, I always recommend using weights rather than cups where possible for greater accuracy. Accuracy is important for the amount of flour used.
🔪 Equipment notes
- I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales. I'm a fan of these KitchenAid or Salter ones!
- Use measuring spoons for your teaspoon and tablespoon amounts where possible.
🍱 Cookie storage
I usually keep my Biscoff stuffed cookies in an airtight container at room temperature. Your biscoff cookies should keep for up to 5 days stored at room temperature.
💭 Top tips for success
- When baking these biscoff stuffed vegan cookies, sometimes they can have a little volcano spill in the middle. Your biscoff lava might pool on top of your cookie – don’t worry it’s still going to be delicious! You can prevent this by smoothing your cookie dough to cover your frozen spread completely and evenly where possible.
- When these bad boys come out of the oven, they’ll be quite soft. You might need to wait 5-10 minutes, letting them cool on the baking tray before you can pick them up.
- I like my cookies to be chewy in the middle and crispy at the edges. If you like your cookies to be thicker, freeze the balls of cookie dough, with the biscoff spread inside, for at least 15mins before baking.
If you’ve got any specific questions on making these easy Lotus biscoff stuffed vegan cookies, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
This biscoff cookies recipe uses plain flour, but if you don’t have this you can also swap the plain flour for self-raising flour of the same quantity instead and remove the baking powder.
These biscoff stuffed cookies make for a deliciously thin and crispy cookie, with the soft and gooey biscoff spread middle. But if you’d prefer a thicker cookie, you can freeze your cookie dough for at least 15mins before baking to reduce the spread of the cookie in the oven.
Alternatively, you can also double up your cookie dough mix to make 8 larger cookies if you like them to be a thicker style. You'll also need to add an extra few minutes to your baking time, depending on how gooey you like your cookies to be.
This recipe calls for Biscoff cookie butter spread, but there is currently a smooth (creamy) or crunchy variety on sale. I usually use the smooth Biscoff spread, so I can have the deliciously soft gooey cookie middle. However, the crunchy one would also be delicious inside your cookies!
To make these stuffed Biscoff cookies gluten-free, swap the plain / all-purpose flour for a gluten-free plain flour blend of the same quantity.
🧁 Other goodies
I definitely recommend that you whip up a batch of these easy Lotus biscoff stuffed vegan cookies! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration! Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
Biscoff Stuffed Vegan Cookies
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- 8 teaspoon biscoff spread
- 55 g (¼ cups) vegan butter (solid type)
- 110 g (½ cups) light brown soft sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dairy-free milk (e.g. soy or oat milk)
- 100 g (¾ cups) plain / all-purpose flour
- ½ teaspoon baking powder
- Using a teaspoon, scoop a dollop of biscoff spread onto a piece of baking paper in a freezable container. Repeat until you have 8 individual round scoops, leaving a small gap between each. Freeze for 30mins before starting on the cookie dough.
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Beat together the butter and sugar until fluffy, then stir in the vanilla and milk.
- Sift in the flour and baking powder, and mix together until a smooth dough forms, then divide the dough into 8 even balls.
- Take the frozen biscoff spread from the freezer and flatten one dough ball before pressing one frozen scoop of spread into the middle, closing the dough around the spread to cover it completely, smoothing it into a ball.
- Repeat this until you’ve created all 8 cookie dough balls, and bake on a lined tray spaced evenly apart for 10-12mins.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.