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!
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✏️ Why you'll love this recipe
I wanted an easy vegan cookie recipe, that didn’t include any weird or unusual ingredients. Lazy vegan recipes are the best!
I also like a vegan recipe without coconut oil, as it's not one of my favourite flavours.
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!
Being completely plant-based, it’s a crowd-pleaser and one of my best ever vegan recipes. 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.
Being slightly addicted to 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 that regular cookies usually have. It gives it a slightly more caramelised flavour, which I think works really well for a biscoff cookie.
🥘 Ingredients
This biscoff cookie recipe calls for the following ingredients:
- Biscoff spread: smooth or crunchy variety.
- Vegan butter: solid type of butter / baking block.
- Light brown soft sugar
- Vanilla extract: use paste or extract over essence for best flavour.
- Dairy-free milk: e.g. soy or oat milk.
- Plain all-purpose flour
- Baking powder: always check the expiry date before use or the cookies won’t rise.
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Alternatives / substitutions
This biscoff cookies recipe uses plain flour, but you can swap this 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 double your cookie dough mix to make 8 larger cookies if you like a thicker style. You'll need to add an extra few minutes to your baking time, depending on how gooey you like your cookies.
This recipe calls for Biscoff cookie butter spread, but there is 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!
📖 Method
- 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.
💭 Top tips
- 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 biscuit – don’t worry it’s still 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.
❔ Recipe FAQs
Your biscoff stuffed cookies should last for up to 5 days stored in an airtight container at room temperature.
Yes! You can freeze your biscoff cookies wrapped in a layer of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!
Alternatively, freeze them as balls before baking them straight from the freezer. You might need to add another couple minutes baking time.
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.
I usually recommend a pre-mixed blend such as King Arthur's measure for measure flour or Freee from Doves Farm.
You'll also need to swap the biscoff spread for a gluten-free alternative like this homemade gluten-free biscoff spread.
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.
🧁 Other goodies
Looking for some more easy desserts?
If you’re a bit of a cookie monster, why not check out my recipes for matcha white chocolate chip cookies or spiced orange rum brownie cookies.
Or if you’re looking for some more delicious easy vegan recipes, give my super simple vegan walnut banana bread or vegan cranberry dark chocolate chip cookies a try.
Are you a bit obsessed with biscoff? I think I am! You might like my other recipes full of Lotus biscoff goodness like my biscoff drip cake or biscoff stuffed white chocolate blondies – yum!
Looking forward to some new recipes? Check out my Youtube, 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?
📖 Recipe
Biscoff Stuffed Vegan Cookies
Rate this recipe here:
Ingredients
- 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
Instructions
- 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.
Notes
- Sometimes your cookies 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 delicious! Prevent this by smoothing your cookie dough to cover your frozen spread completely and evenly where possible.
- 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.
- You can swap plain flour for self-raising flour and remove the baking powder.
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Debs says
These look yummy. Will be making them soon. Just checked and unfortunately biscoff spread is not gluten free 😔.
Kachina says
Aw thank you, they are yummy cookies! I've just added a note about a homemade biscoff spread option for gluten-free swaps - hope this helps! Happy baking!
christina demetriou says
Hi , I'm making these for a few vegan friends and I wondered if I can also make non vegan ones with butter for my other non vegan friends if I run out of vegan butter? Many thanks in advance
Sweet Mouth Joy says
Hiya, I've not tried this recipe using non-vegan butter yet, but you should be able to use it to replace the vegan butter for the same amount. Happy baking!
Marinela says
Mmm, those biscoff vegan cookies look so decadent. Perfect afternoon snack!
Sweet Mouth Joy says
Thanks Marinela! They're definitely the perfect sweet snack
Keirsten says
Love an easy vegan baking recipe. Weird ingredients? You mean ingredients made from plants? ? Thanks for sharing, looks delicious!
Sweet Mouth Joy says
Haha you can get some weird and wonderful plants! Hopefully this recipe just has ingredients that are easy to find in most grocery stores
Marie says
Lovely!
I cut down the sugar to 80g, added a pinch of salt, and cooked them for a little bit longer (maybe 13-14 min?)
Definitely one I'll be making again - thanks for the recipe 🙂