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Easy Homemade Biscoff Stuffed Vegan Cookies without Weird Ingredients - plant-based recipe

Biscoff Stuffed Vegan Cookies

Kachina @ Sweet Mouth Joy
Easy vegan cookies with a soft biscoff spread centre

Rate this recipe here:

4.50 from 6 votes
Prep Time 20 mins
Cook Time 10 mins
Chill Time 30 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine Fusion
Servings 8 cookies


  • 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.


Calories: 170kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 80mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Biscoff, Cookies, Vegan
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