Biscoff Butter Cookies – Easy & Vegan

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These biscoff butter cookies are full of delicious biscoff flavour! They are soft and chewy cookies with a little crispy edge, incredibly easy to make with only 8 ingredients, ready in under 30 mins, and vegan too!

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Biscoff spread is one of my recent obsessions, it tastes so good with so many things. I love it on my porridge, toast, and of course, in baking! I have a series of recipes using biscoff spread now, and the number is only increasing. These biscoff butter cookies are my recent favourite – essentially they are biscuits packed with lotus spread.  They are soft and chewy yet has a nice crispiness to the edge which is a perfect texture for cookies. And they are vegan! If you have any occasion where you are thinking of bringing something to eat like home parties or tea with your friends, these cookies will be fantastic for those occasions.

Must read: The Ultimate Guide to Perfect Cookies – A complete guide to baking your perfect vegan cookies with easy and delicious cookie recipes!

Main ingredients and substitutions

Biscoff spread: My favourite spread, biscoff spread! Mm, so delicious. If you don’t know what biscoff spread is, it’s a caramel biscuit butter made by lotus. The biscuits have a lovely cinnamony flavour, crunchy and so delicious. You should definitely try them. If you can’t find biscoff spread, use any other cookie butter alternatives.

Plain flour: I used regular plain flour for this recipe. You can use a 1:1 gluten-free flour blend if you want to make this recipe gluten-free!

Brown sugar: I used brown sugar in this recipe to create a soft and chewy texture which I love. You can use caster sugar instead too if you don’t have brown sugar. Coconut sugar would work here too!

Granulated sugar: Granulated sugar creates a crispy edge as well as sweetens the cookies! You can use brown sugar or other sugars in place of granulated sugar too, but I think the texture of the cookies will be slightly softer.

Vegan butter: I used vegan butter from Naturli, it works perfectly for this recipe! You can use any other vegan butter of your choice too if Naturli is not available in your area.

Soy milk: Use some soy milk to adjust the texture of the cookie dough. You can use other plant milk such as almond, oat, rice, etc.

Other ingredients: vanilla extract and baking powder.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Cookie scoop: Use a cookie scoop to make cookies, this is the best way to get the same size cookies for every batch you bake!

Baking tray: Use a nice flat baking tray to bake cookies. I used to have a tray that had an uneven surface, and it was a pain to bake cookies with because my cookies weren’t a pretty circle! Make sure your tray is nice and flat.

Parchment paper: Line your baking tray with a sheet of parchment paper to make it easy to remove the cookies!

Turner: I use a turner to carefully transfer the cookies to a cooling rack.

Big mixing bowl and wooden spoon: Use a big mixing bowl so that it’s easy to mix the cookie dough with a large wooden spoon.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make biscoff butter cookies

Step 1: Make the wet mixture

Let’s make the wet mixture! First, melt the biscoff spread and vegan butter in a microwave or in a saucepan over low heat on a hob. Then all you need to do is mix all ingredients except the flour and baking powder in a large mixing bowl with a whisk until well combined and silky smooth. It almost looks like a pool of melty caramel! Mmm.

Step 2: Make the cookie dough

Add the flour and baking powder to the wet mixture and mix until combined with a large wooden spoon. I’m sure there won’t be any problems but if the dough looks too dry for any reason, add 1-2 tablespoons of plant milk and see if it helps. If it looks too runny, add 1-2 tablespoons of flour!  Cover the bowl with a cloth and rest for 10-15 mins at room temperature. Resting helps relax the gluten formed in the dough and helps all the ingredients incorporate in the dough!

Step 3: Bake

Preheat the oven to 180°C(350°F). Scoop the cookie dough with a cookie scoop and place the dough on a baking tray lined with parchment paper. Repeat for the rest of the dough. Make sure to leave space between cookies so that they can spread in the oven! Bake for 12 mins. The cookies should spread slightly and be golden colour on top with a crispy edge.

Take the cookies out of the oven and leave them on the baking tray for another 10 mins. The cookies will start to firm up at this stage and form the perfect soft, chewy and crispy texture! Carefully transfer them to a cooling rack and cool further. Enjoy as is or dip in melted biscoff spread and serve!

Serving tips and ideas

• These cookies make an amazon gift in a cute paper bag for any occasion.
• Dip the cookies in melted biscoff spread and enjoy the cookie butter flavour more! This is an ultimate indulgence.
• Sandwich a scoop of vegan vanilla ice cream between 2 cookies and make cookie ice cream sandwiches.
• Break the cookies and top on your porridge for an extra fancy breakfast!

Expert tips and tricks

Mix gently

Mix the cookie dough gently to avoid developing too much gluten in the dough! Gluten is important in baked goods, but when too much is developed the texture of the cookies becomes tough and not pleasant. Mixing gently with a large wooden spoon is key!

Mix the wet mixture until silky smooth

Mix the wet mixture very well until it’s silky smooth! In this step, the sugar starts to dissolve in the vegan butter and biscoff spread and create an even texture and flavour in the cookies. The mixture should look like melted caramel.

Recipe variations

• Add chocolate chunks to make biscoff chocolate chip cookies.
• You can even throw some crushed biscoff biscuits into the dough to enhance the biscoff flavour!

How to store

• Refrigerating: You can put the cookies in an airtight container and keep them refrigerated for up to 2-3 days. Microwave for a few seconds to warm up slightly before serving to soften them a little.

• Freezing: If you want to store them for a long time, you can put them in a freezer-friendly airtight container and store them in the freezer for up to 2-3 months. When serving, microwave the cookies until they are slightly warm. Be careful not to heat them up too much!

Q and A

My cookies didn’t spread?

If your cookies didn’t spread, your cookie dough was probably too dry and needed more moisture. Add 1-2 tablespoons of plant milk and see if it helps. But most importantly, weigh your ingredients correctly with a digital scale for the best result if you measured with measuring cups!

Can I add chocolate chips?

Yes! Feel free to add chocolate chips or chocolate chunks to the cookies. See the Recipe variations and Serving tips and ideas sections above for some inspiration too!

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these cookies with lotus spread because they are:

•  soft and chewy
• easy to make
• ready in 30 mins
• a lovely party gift
• perfect for tea

Want more recipes like this?

Try my other delicious biscoff and cookie recipes you might enjoy!

• Biscoff cupcakes
• Biscoff cheesecake
• Biscoff brownies
• Miso cookies
• Strawberry cookies

Visit the cookies page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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