These vegan Biscoff cookie butter cookies are easy to make in 1 bowl. Cookie butter gives them an amazing cinnamon and brown sugar flavor. These decadent vegan Biscoff cookies don’t taste vegan at all.
My kids absolutely love Biscoff cookie butter...and my husband and I like it too! But there are only so many ways to enjoy it straight from the jar. I was thinking about how else to use the sweet spread and the obvious choice for me was cookies!
Luckily, Biscoff cookie butter is vegan friendly and readily available in most grocery stores. If you can't find Biscoff brand, there are other cookie butters that are also vegan but make sure to check the ingredients.
These cookies taste like fall with their cinnamon flavoring. If you love cinnamon vegan treats, you’ll love my oil-free apple crisp, vegan snickerdoodles, chai cupcakes and applesauce cake. For a savory option, my vegan white chili has a touch of cinnamon.
Jump to:
Why You’ll Love This Recipe
- Cookie butter flavor: Cookie butter lovers need another way to eat it. These vegan Biscoff cookies are the perfect way.
- Chewy texture: These cookies are soft and chewy and the whole family will love them!
- 1 bowl: Cleanup is super easy when you’re only using one bowl.
Ingredient Notes
- Biscoff cookie butter: If you can’t find Biscoff spread, you can use a different brand of cookie butter. Just make sure it’s vegan.
- Non-dairy milk: I use unsweetened soy milk but use your favorite plant-based milk. Oat milk works great!
- Vegan butter: My favorite brands to bake with are Country Crock Plant Butter and Earth Balance. Both come in sticks which makes it easier to measure.
- Flour: I recommend using plain flour in these cookies for best texture. However, if you want to include whole wheat flour, substitute no more than half the total amount of flour.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add vegan chocolate chips or white chocolate chips.
- Add some chopped nuts like pecans or walnuts.
How To Make Vegan Biscoff Cookies
Step 1: Preheat oven to 350°. Line a baking tray with parchment paper and set aside.
Step 2: In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream together the softened vegan butter, white sugar, and soft brown sugar.
Step 3: Add the Biscoff cookie butter, non-dairy milk and vanilla extract and mix well.
Step 4: Next, add the dry ingredients. Slowly mix in the flour, cornstarch, baking soda, cinnamon and salt. Do not add all the flour at once or it will spill out of the bowl. Mix until combined.
Step 5: Spoon 1 ½ to 2 tablespoons of cookie dough on the prepared baking sheet. Make sure the cookie dough balls are spread apart about 2".
Step 6: Bake in the preheated oven for about 13-15 minutes, depending on cookie size. When I use a 2 tablespoon cookie scoop to make my cookies, it usually takes 14 minutes.
Step 7: Take the pan out of the oven and let the vegan cookies rest for about 3-5 minutes before transferring them to a wire rack to cool completely. They will be puffy when they come out of the oven but will flatten when cooling.
Serve and enjoy!
Expert Tips
- Make sure your butter is softened before using. You can leave it out at room temperature for about 10-15 minutes or microwave it for no more than 15 seconds.
- Do not overmix your dough.
- For uniform cookies, use a cookie scoop.
- Make sure you allow your cookies to rest for a few minutes when you take them out of the oven before putting them on a cooling rack. They will be super soft but will firm up quickly.
Serving Suggestions
Biscoff cookies are popular around the holidays although we eat these cookies any time of year. If you want to make them part of your holiday table and need more vegan treats, try my candy cane sugar cookies, chocolate peppermint cookies, and Oreo truffles.
If you have a serious sweet tooth, you can take this up a notch. We sometimes use these chewy cookies to make ice cream sandwiches. Simply layer some vegan vanilla ice cream on top of one cookie and then sandwich with another cookie.
You can also layer a little vegan vanilla frosting between the cookies. The delicious cookie butter flavor makes this incredibly delicious!
Storage and Recipe FAQs
Store the cooled cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months although it may slightly affect the texture. Thaw overnight in the fridge when you’re ready to use them.
Yes! Biscoff cookie butter does not contain any dairy or other animal products.
Speculoos cookies are a traditional cookie from Belgium baked with spices such as cinnamon, nutmeg, cloves and more. The speculoos flavor is also used in speculoos spread, often called cookie butter. My husband, who lived in Belgium for years, thinks these are the perfect cookie.
Most regular grocery stores now have the sweet spread. In my local grocery store, it can be found near the peanut butter section.
More Vegan Cookie Recipes
If you tried this Vegan Biscoff Cookie Butter Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Biscoff Cookie Butter Cookies
Equipment
- Stand mixer or hand held mixer
- cooling rack
- baking sheets
Ingredients
- ½ cup vegan butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup Biscoff cookie butter or other brand of cookie butter
- ⅓ cup non-dairy milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together the softened vegan butter, white and brown sugars.
- Add the Biscoff cookie butter, non-dairy milk and vanilla extract and mix well.
- Slowly mix in the flour, cornstarch, baking soda, cinnamon and salt. Mix until combined.
- Spoon 1 ½ to 2 tablespoons of cookie dough on the prepared baking sheet. Make sure the cookie dough balls are spread apart about 2".
- Bake in the preheated oven about 13-15 minutes, depending on cookie size. When I use a 2 tablespoon cookie scoop to make my cookies, it usually takes 14 minutes.
- Take the pan out of the oven and let the cookies rest for about 3-5 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
Notes
- If you can't find Biscoff cookie butter, use any brand you find that's vegan-friendly.
- Make sure your butter is softened before mixing.
- Do not overmix your dough.
- For uniform cookies, use a cookie scoop.
- Make sure you allow your cookies to rest for a few minutes when you take them out of the oven before putting them on a cooling rack. They will be super soft but will firm up quickly.
Comments
No Comments