Vegan Biscoff Recipes
Vegan Biscoff Stuffed Cookies, a mouthful of Biscoff in every single bite. This recipe is absolutely one for the Biscoff lovers, and if you are not a Biscoff lover, you are about to become one.
For those who don’t already know, here at LiberEat we are big lovers of Biscoff. And I know lots of you out there are with us on the Biscoff train. The other half of our team are just devastated that they haven’t invented gluten-free Biscoff yet. One day…
You and the rest of our LiberEat community of bakers and cooks seem to love our other vegan Biscoff recipes, including:
Biscoff Stuffed Cookies
My new favourite bake is stuffed cookies. I saw this local store selling stuffed cookies but I could never get my hands on them. So, I thought, to solve this problem, I will make them myself. And it wouldn’t be appropriate LiberEat style unless they were vegan and BISCOFF stuffed!
When I tell you I have been making these non-stop it’s no lie I am well and truly smitten with these. My favourite cookie recipe ever, and it is about to become yours as well.
Fill your vegan cookies with your favourite spread!
The best thing about this cookie recipe is you can fill your cookies with any dairy-free spread that you have in the house or that you love the most.
I have tried with dairy-free hazelnut spread but you can even try with peanut butter.
But before we get ahead of ourselves, it has to be Biscoff.
The key to getting that gooey centre is to freeze the spread until it is frozen and hard. This usually takes an hour. Don’t take it out of the freezer until you are stuffing the cookies. If it goes soft and starts to unfreeze then you risk having a pool of Biscoff out of the cookie.
Either way, it tastes delicious. Biscoff in or out:P
This will quickly become your favourite vegan cookie recipe. I promise you, you are going to be as obsessed as we are!
You can choose to make a chocolate cookie or a vanilla cookie. I like to do half a batch of each. All you need to do to make a chocolate cookie dough is add two tablespoons of cocoa powder to half of the cookie dough. And then follow the same process as described below.
I love both the lotus Biscoff spread stuffed chocolate cookies and the plain vanilla ones. They are just too good to be true.
They are best served fresh out of the oven when the Biscoff and white chocolate is gooey. After a couple of days, the Biscoff may harden so you can pop the cookies into the microwave for 30 seconds and they will be perfectly gooey again.
Vegan Biscoff Stuffed Cookie Recipe
- 15 tsp Biscoff Spread heaped
- 120 g dairy-free unsalted butter
- 180 g light brown sugar
- 1 tsp vanilla extract
- 60 ml dairy-free milk
- 235 g plain flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 150 g dairy-free white chocolate chips chopped
- 80 g Lotus Biscoff Biscuits chopped
- Line a baking tray with baking paper and place 15 heaped teaspoons of Biscoff onto the tray. Freeze until solid, this usually takes 60 minutes.
- Preheat the oven to 170C Fan. Line 2-3 large baking trays with baking paper.
- When frozen, start making your cookie dough. Beat together the butter and sugar in a large bowl until fluffy. Add vanilla and milk, mix until combined.
- In a separate bowl, mix together the flour, baking soda, and salt. Add to wet ingredients and mix (do not over mix).
- Fold in white chocolate and chopped lotus biscuits. Leave some spare to decorate.
- Scoop equal portions of cookie dough, using a cookie or ice cream scoop. Portion out 15 balls of dough and then take the Biscoff out of the freezer.
- Flatten each ball slightly and place 1 tsp of frozen Biscoff into the centre. Roll the dough, so the Biscoff is completely covered.
- Add 5 cookies to each baking tray and put any leftover chocolate chips or lotus biscuits on top.
- Place in oven for 11-13 minutes until golden brown, the more you cook the less gooey they will be. Remove and place on a wire rack.
Some of our other vegan/gluten-free recipes:
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