Hi baking friends!
Here I present to you one of my all time favourite cookie recipes – vegan Biscoff-stuffed cookies! With white chocolate and sea salt! This is a super easy recipe and I promise you it will be one of the best cookies you’ve ever tried!
If you have a sweet tooth, this will absolutely be your cup of tea.The combination of oozy gooeyness from the Biscoff spread and chocolate combined with the added biscuit crunch and flaky sea salt is just out of this world. If you’re not a huge fan of sweetness then check out all my other cookie recipes for some different options.
One small note – with the all the various fats and sugars being thrown around, these cookies can be a little greasy if you add too much Biscoff spread! I personally don’t mind greasy cookies as it reminds me of those really indulgent Bakery cookies (like Ben’s cookies) but if you’re not a fan then just be mindful of that.
Apart from the delicious Biscoff spread, the other important variable for knock-out flavour is browned butter! This can be tricky to master but basically you want to cook down the butter until you start seeing little brown specs in the pan and the aroma will rapidly change from butter to caramel.
Not all vegan butters brown particularly well but I’ve tried both Naturli vegan butter and Miyoko’s (UK-based) and they work just like dairy butter!
Feel free to add ingredients or substitute with your favourite flavours – dark chocolate and/or nuts might also be a welcome addition!
This recipe yields 12 – 14 cookies depending on the size you make them! I like bigger cookies (~60g per piece) so I made 12 for this recipe!
Vegan Biscoff-stuffed Cookies
These vegan Biscoff-stuffed cookies are the king of all Biscoff delights. A cookie within a cookie, what more could you want? Sprinkled with white chocolate chips and Lotus biscuit pieces, these are utterly irresistible!
Ingredients
- 260g all-purpose flour
- 220g light brown sugar
- 130g vegan block butter, room temp
- 1 tsp ground cinnamon
- 60ml non-dairy milk
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp sea salt
- 100g vegan white chocolate, chopped
- 60g Biscoff biscuits, chopped
- 150g Biscoff spread
Directions
- Step 1 Pre-heat oven to 180C.
- Step 2 Line a tray with parchment paper and scoop 1 teaspoon of Biscoff spread and place it on the tray. Repeat 12-14 times (to match the number of cookies you will bake) and place them in the freezer.
- Step 3 (Optional browned butter step) Take 60g of the vegan butter and place in a saucepan over low-medium heat for 5 minutes or until the butter foams and then browns. This is a very quick process so be careful not to burn it! Take it off the heat and leave to cool for 3 minutes.
- Step 4 Cut up the remaining 70g butter and place into the melted browned butter. If you skipped the brown butter step just melt all the butter in the microwave using 30 second bursts.
- Step 5 Cream together the butter, sugar, vanilla and plant milk for 5 minutes.
- Step 6 Sift together flour, cinnamon, baking soda and salt. Add this to the wet ingredients. Do not over mix.
- Step 7 Fold in the white chocolate and chopped biscuits. Leave some spare to decorate.
- Step 8 Take the biscoff spread out of the freezer and remove from the baking tray. Take a teaspoon size amount of cooking batter and flatten it out. Place the frozen biscoff spread on top and sandwich it with another layer of cookie dough. The total weight should be about ~60g.
- Step 9 Do this for 12-14 cookies. Add extra chunks of chocolate or biscoff crumbs to the cookie dough balls for extra decoration.
- Step 10 Place tray into the freezer for 15 minutes.
- Step 11 Bake at 180C for 12 minutes. Take them out of the oven and decorate with flaky sea salt.
- Step 12 Serve!
I make treats for my husband to take into his office every week. A couple months later people are still saying that these are the best thing I’ve ever baked! They’re delicious!