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Easy Homemade Biscoff Stuffed Vegan Cookies without Weird Ingredients - plant-based recipe
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4.70 from 10 votes

Biscoff Stuffed Vegan Cookies

Easy vegan cookies with a soft biscoff spread centre
Prep Time20 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: Fusion
Diet: Vegan, Vegetarian
Servings: 8 cookies
Calories: 170kcal
Author: Kachina

Ingredients

  • 8 teaspoon biscoff spread
  • 55 g vegan butter (solid type)
  • 110 g light brown soft sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon dairy-free milk (e.g. soy or oat milk)
  • 100 g 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.

Nutrition

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