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