These Biscoff butter cookies are vegan, dairy-free, and absolutely delicious. They are perfectly chewy with soft, moist centers and firm edges. The Biscoff spread gives them the taste of cinnamon, caramel, and graham crackers all in one bite. Yum!
One of the best things about these cookies is how easy they are to make. You only need one mixing bowl and they are ready in just 25 minutes! Nothing beats easy baking, in my opinion.
These cookies are perfect all year, but especially for fall and holidays like Christmas with their warm spice flavors. If you're looking for other holiday cookie recipes, you have to try these gluten-free gingerbread cookies and these vegan molasses cookies.
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Why You'll Love These Cookies
- Vegan and dairy-free - There are no eggs or dairy in this recipe which makes the Biscoff cookies vegan.
- One-bowl cookies - This is a one-bowl cookie recipe which means they are so quick and easy to make!
- Cinnamon graham cracker flavor - Just like speculoos spread, these cookies taste like cinnamon, spice, caramel, brown sugar, and graham crackers.
- So chewy and soft - Every bite has you wanting more!
Ingredients
You only need 10 ingredients to make these cookies. Below are some helpful notes about some of the ingredients, including recommendations for substitutions if you need to make them.
- Vegan butter - I recommend using vegan stick butter, not a vegan spread. Make sure the butter is room temperature or slightly softened, but NOT melted.
- Organic cane sugar - This is a great vegan sugar that provides sweetness.
- Organic brown sugar - Light or dark brown sugar is fine. You may also use coconut sugar instead.
- Lotus Biscoff cookie butter spread - This gives the cookies their memorable spice flavor!
- Flax egg - Mix one tablespoon of ground flax seed with 2-3 tablespoons of water. Allow it to thicken before using it as a vegan egg in the recipe. A chia egg can also be used instead.
- All-purpose flour - Make sure to measure properly! You can also use white whole wheat flour or whole wheat pastry flour, if preferred.
- Cinnamon - This compliments the cookie butter flavor perfectly. For a stronger spice flavor, add a dash of nutmeg or cloves.
Remember to see the recipe card at the bottom of the post for a full list of ingredients and quantities.
Step-by-Step Instructions
Here are step-by-step instructions for how to make the cookies in one bowl. You can use a stand mixer or an electric hand mixer.
STEP 1: Beat the vegan butter and Biscoff cookie butter in a large bowl until smooth and creamy.
STEP 2: Add the cane sugar and brown sugar to the bowl. Mix on medium-high speed for 1-2 minutes, until light and fluffy.
STEP 3: Then, mix in the flax egg and vanilla extract until well combined.
STEP 4: Next, add the flour, baking soda, salt, and ground cinnamon.
STEP 5: On low speed, mix the dry ingredients until just combined and a sticky, thick dough forms. If desired, mix in chocolate chips or nuts.
STEP 6: Use a cookie scoop to form evenly sized dough balls (about 1.5 tablespoons per ball). Then place them on a lined baking sheet a few inches apart.
STEP 7: Bake the cookies for 12-15 minutes at 350°F. The edges should become slightly firm, but the centers should still appear soft. Make sure you don't overbake them!
STEP 8: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Then, sprinkle sea salt or Lotus Biscoff cookie chunks on top, if desired.
TIP: If the cookies are fluffy and tall in the center when you remove them from the oven, tap the pan on the counter a few times to flatten them.
Expert Baking Tips
- Properly measure the flour - Do not scoop the flour directly out of the bag with a measuring scoop! Instead, use a spoon to sprinkle the flour into the measuring cup and scrape the excess off the top with a knife. This ensures you are not over measuring the flour.
- Don't over mix the dough - Avoid the urge to continue mixing the dough for too long. Stop mixing when the dry ingredients are just combined. This prevents the cookies from becoming too dense.
- Use a cookie scoop - This gives the cookies their crackly, wrinkly tops and ensures they are the same size. Using your hands to roll the dough balls won't give the same appearance as the photos.
- Slightly under bake the cookies - It's normal for cookies to continue firming up on the baking sheet as they cool. Slightly under baking them ensures the centers stay soft and chewy after cooling.
- Tap the pan on the counter after removing from the oven - If the cookies are looking puffy in the center after baking, give the pan a few firm taps on the counter. This knocks the air out of the cookies and flattens them.
Variations & Mix-Ins
These Biscoff butter cookies taste absolutely delicious on their own, but if you want to add some extra toppings or mix-ins, feel free! Here are a few ideas:
- Chocolate - You can mix vegan chocolate chunks or chocolate chips into the dough after adding the flour. I recommend semi-sweet or dark chocolate.
- Nuts - Chopped walnuts or pecans will add a nice crunch to the cookies. Mix them in after adding the flour, or press some into the dough balls before baking.
- Lotus Biscoff Cookies - To emphasize the Biscoff cookie flavor, crush some Biscoff cookies and add them on top the dough balls before baking. Then, sprinkle extra on top when the cookies are warm out of the oven. It's the perfect touch!
These gluten-free double chocolate chip cookies are another great cookie option to try sometime, especially if you love chocolate!
Frequently Asked Questions
Yes! Biscoff cookies do not contain eggs, dairy, or other animal products which makes the cookies vegan-friendly.
The cookie butter resembles cinnamon, spice, and brown sugar flavors. Think of graham crackers with some extra sweetness. It's delicious!
Yes, they are the same. Biscoff is the American version of speculoos.
Nope! Biscoff cookie butter and spread are one in the same.
Because Biscoff cookie butter is made from wheat, these cookies cannot be made gluten-free unless you use an alternative gluten-free cookie butter. In that case, use gluten-free all-purpose flour in the recipe.
Storing & Freezing
Store leftover Biscoff butter cookies in an airtight container at room temperature for 5-7 days. You may also keep them in the fridge, but it is not necessary.
To freeze the cookies, place them in an airtight container in the freezer for 2-3 months. Remember to thaw the cookies completely before enjoying them.
More Vegan Cookie Recipes
Did you make these vegan Biscoff butter cookies? Please leave a star rating and review below. This is so helpful to other readers and supports my blog so much! If you post a photo of your cookies on Instagram and tag me, I would love to share. To stay updated with the latest recipes, remember to join my email list and follow me on Pinterest, too.
Recipe
Biscoff Butter Cookies (Vegan)
Equipment
- 1 Large Mixing Bowl
- 1-2 Cookie Sheets
Ingredients
- ½ cup vegan butter slightly softened
- ½ cup Lotus Biscoff Cookie Butter or similar cookie butter
- ½ cup organic cane sugar
- ⅓ cup organic brown sugar loosely packed
- 1 flax egg 1 tablespoon flax + 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Optional Mix-Ins
- ⅔ cup vegan chocolate chips
- ⅔ cup chopped pecans or walnuts
- ⅔ cup crushed Lotus Biscoff cookies for topping
Instructions
- Prepare the flax egg in a small dish by stirring together 1 tablespoon of ground flax seed with 2-3 tablespoons of water. Set aside to thicken for 5-10 minutes.1 flax egg
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a stand mixer or large bowl with an electric mixer, beat the vegan butter and Biscoff cookie butter until smooth and creamy.½ cup vegan butter, ½ cup Lotus Biscoff Cookie Butter
- Add the cane sugar and brown sugar to the bowl and mix for another 1-2 minutes, until light and fluffy. Then mix in the flax egg and vanilla extract until combined.½ cup organic cane sugar, ⅓ cup organic brown sugar, 1 flax egg, 1 teaspoon pure vanilla extract
- On low speed, mix in the flour, baking soda, salt, and cinnamon until just combined. Be very careful not to over-mix the dough! If desired, mix in vegan chocolate chips or chopped pecans.1 ½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ⅔ cup vegan chocolate chips, ⅔ cup chopped pecans
- Use a medium cookie scoop to form evenly sized cookie dough balls, about 1 ½ tablespoons of dough per cookie. Place the dough onto the baking sheet, leaving 2-3 inches between each.
- Bake the cookies for 12-15 minutes or until the edges appear slightly firm and golden brown. The centers should appear softer and slightly under-baked. Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before gently transferring them to a cooling rack.
- If desired, sprinkle sea salt or Lotus Biscoff cookie chunks on top of the cookies while they are still warm. Enjoy!⅔ cup crushed Lotus Biscoff cookies
Autumn says
My whole family is a sucker for cookie butter so I gave these a try today and they are SO good!! I crushed up some Biscoff cookies to put on top and they looked beautiful and tasted incredible. The brown sugar and cinnamon flavors are there but not overpowering. And the perfect amount of sweetness. SO GOOD!! Thank you!! I'm going to make these a ton this fall.
April says
Okay I never leave reviews but these cookies are seriously INCREDIBLE. The flavors are amazinggg! I mixed chocolate chips into the dough and the pairing of the chocolate with the graham cracker-like Biscoff flavor is to die for. Not to mention the texture is perfectly soft and chewy. We ate the whole batch in one night lol! Thank you for this gem of a recipe!
Erin says
Great recipe! These vegan biscoff butter cookies were a hit with my family, will be making them again and again!
Ally says
Absolutely delicious. Used a vegan egg replacer instead of a flax egg and it worked perfectly.
Samantha Ensinger says
Hi Ally,
Thank you so much for the review. I am thrilled to hear the cookies turned out well with an egg replacer. I really appreciate the insights, and your comment is sure to help other bakers who try it, too!