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Did you know that you could make these delicious Vegan Biscoff Biscuits at home, and even make them better? All you need is Biscoff Spread and a little bit of imagination.
This recipe is very simple to prepare and is like the one I shared before i.e. Vegan white chocolate cookies. Also, for this recipe, we’ll be adding vegan white chocolate chips, and it’ll make all the difference, trust me. 🙂
As presented in the photo, my favorite way of enjoying this biscuit is with vegan late coffee, and cookie pasta. Yummy!
Vegan Biscoff Biscuits
The best thing about these vegan Biscoff biscuits is that you can make them at home. You don’t have to bake for hours and can make them whenever you want. You can also use a pre-made mix with added Biscoff spread, to save time.
I’ve made them a few times so I’ve adjusted the recipe to make it as easy as possible. They taste better the longer they sit and they stay fresh in an airtight container for quite a while. They’re also really nice dipped in coffee or a hot cup of tea.
Let’s read some Frequently asked questions about Biscoff biscuits before we jump into the recipe card.
Which vegan white chocolate should be used for this recipe?
Well, it is a tricky challenge to find vegan chocolate. Moo-Free white baking drops are recommended if you can find them online.
Or you can simply cut the bars into pieces of the required size. Then add it into the dough. If you don’t like white chocolate, then add dark chocolate chips or almonds…. Anything you prefer.
How can you store Vegan Biscoff Biscuits?
First, cool the cookies and then put them in the airtight box. Keep them at room temperature. If you want some extra chew, store them in the fridge. Storage time is four to five days if you stored them appropriately.
Can cookies be frozen instead of refrigerated?
Yeah, you may avoid refrigeration and simply freeze them. Use tin foil to wrap the cookies and use a baking sheet between the layers.
When you want to defrost, then transfer the cookies to a wire rack and set them aside at room temperature. Allow them to sit for 1 hour or 2 hours until they thaw.
How to purchase Biscoff Spread?
Europeans can easily find Biscoff spread at the grocery stores but for non-eurpeans, it is hard to find. Well, to date, there are many countries that import and export Biscoff Spread. Try if you can find any online seller. Another concern is that most people don’t even know what is this spread and how to purchase it.
Whether you can buy Biscoff Spread or not, depends on your location. Some countries are enabled to but directly from their official website. People from UK and ISA may also find it on Amazon.
The people from the USA may find it costly if they buy from Amazon. So, use alternative ways like Trade Joe’s cookies butter instead. You will enjoy the same flavor in less price. For UK-based people, visit supermarkets like Tesco or Asda and others.
Share the image below to your Pinterest board if you like my version of this Biscoff Biscuit!
Preparation Time: 15 min
Cooking Time: 12 min
Total Time: 27 min
- Ground Flaxseeds 1 tbsp + Water 1 tbsp
- Vegan margarine – 200g (,¾ cup + 1 tbsp)
- Caster Sugar – 150g
- Brown Sugar (Soft) – 100g
- Vanilla Extract – 1 tsp
- Self-raising flour – 320 g
- Cinnamon – 1 tsp (you may omit if don’t like the taste)
- Vegan chocolate chips – ½ cup
- Biscoff Spread – 120 grams
- Preheat the oven at around 400 degrees Fahrenheit. Take out 2 cookie trays and layer a baking sheet in it.
- Take a small bowl and add in water + flax seeds. Keep it aside and this is your alternative to the egg.
- In another bowl, add margarine, brown and caster sugar. Also, add flax egg and vanilla extracts. Mix them properly.
- Now add self-raising flour and cinnamon powder to it. Mix them until all are well combined. Now knead the dough using your hands. If your dough is sticky on touch then add some more flour.
- Add a cup of chocolate chips and again fold the kneaded dough.
- Make out twenty-four pieces from the dough of equal size. You can use a scale for accuracy. Now roll your pieces into balls and then form a flat circle shape.
- Place 12 of these cookies on the cookie trays and the space between them should be at least two inches.
- Now spread 1 tsp of Biscoff Spread on the cookie layer. After this, put the remaining 12 cookies as a second layer. Seal the cookies by pressing the edges.
- Baking time is ten to twelve minutes. If you want soft cookies, bake for 10 min. If you want crunchiness, then bake for 12 mins.
- Cool the cookies a bit before you take them out from the tray. Hot cookies are fragile and cold cookies are firm.
Cooking tips for this recipe include some recipe variations that you can try to enjoy in different varieties.
- Use the leftover vegan Biscoff biscuits in cheesecakes, cupcakes, or puddings. Biscoff is a must to add ingredient but if not available, try a better alternative as desired.
- You can add a mix of both white and dark chocolate chips. It is up to you which flavors you want to keep and which you want to omit.
- Sprinkle cocoa powder on the top if you prefer cocoa powder taste. It is recommended to mix cocoa powder with icing sugar and then sprinkle on the cookies before putting them in the microwave.
In each cookie, you will get 425 kcal of calories, 20 grams of cookies, 95 mg of Sodium, 56 grams of carbs, and 3 grams of protein.
There’s something magical about the combination of chocolate and cinnamon, and we’re not alone in our obsession. Vegan Biscoff Biscuits are a great new spin on the classic cookie and are sure to be a new favorite for any chocolate and cinnamon devotees.
We hope you enjoy this recipe and let us know what you think in the comments below. Enjoy the vegan versions of your favorite cookies.