Biscoff Butter Cookies (Vegan)
These vegan Biscoff butter cookies are super chewy, soft, and full of delicious cinnamon and brown sugar flavors, just like Biscoff cookie butter. They are so easy to make in one bowl and they're ready in just 25 minutes. These are the perfect cookies for fall and holiday events!
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
Notes
Storage: Store leftover Biscoff cookies in an airtight container at room temperature for 5-7 days. To freeze the cookies, place them in an airtight container in the freezer to store for 2-3 months. Allow them to thaw at room temperature before enjoying again.
Chocolate Chip Version: To make Biscoff cookies with chocolate chips, gently fold the chocolate chips into the dough after mixing in the dry ingredients.
Can I make these gluten-free? Unfortunately, Lotus Biscoff Cookie Butter is made with wheat, which means these cookies cannot be made gluten-free unless you use an alternative gluten-free cookie butter instead.
Please see the blog post above for additional baking tips, FAQs, and substitutions.