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–+ servings
Cookie butter cookies in a laying down stack on white paper

Vegan Biscoff Butter Cookies

Chelsea Peachtree
Baking these Biscoff Butter Cookies is the perfect way to use up your Lotus Biscoff cookie butter spread. They're soft, chewy and completely vegan friendly. Enjoy these rich cookies warm straight from the oven.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Servings 24 cookies
Calories 128 kcal

Ingredients
  

  • 1 ¾ cup all purpose flour
  • ½ cup vegan butter softened
  • ½ cup white sugar
  • ½ cup brown sugar loosely packed
  • 1 flax egg 1 tbsp ground flax, 3 tbsp water
  • 1 tsp vanilla
  • ½ cup biscoff spread (option-more for filling)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ cup plant based milk

Instructions
 

  • Prepare your flax egg by combining 1 tbsp of ground flax with 3 tbsp of water. Mix + let it sit for 10 minutes.
  • Preheat the oven to 350 degrees F and grease a baking tray.
  • Using an electric mixer (hand or stand0 cream (mix) together the softened butter, brown sugar and regular sugar until combined. It will look gritty.
  • Add in flax egg, vanilla extract. biscoff and plant based milk + mix. The dough will look very loose.
  • Slowly mix in the baking soda, baking powder and flour. Mix until combined. The dough will look soft, yet moldable. It should not stick to your hands.
  • Scoop 1 tbsp of the dough into your hand and roll it into a ball then place it onto the baking tray.
  • Continue until all dough is used. Space each cookie dough ball approx. 3-4 inches apart. You likely will need to use multiple trays.
  • Place baking tray into the oven on the TOP rack. You will likely have to bake in batches.
  • Bake for 13-15 minutes. The cookies will look soft, but they will continue to cook while cooling.
  • Allow to cool for 10 minutes.
  • Optional: After 5 minutes of cooling, place backside of a spoon gently onto the cookie to create a small cavity. Fill cavity with approx. ¼ tsp of biscoff. The biscoff will melt while the cookies cool.

Notes

Important Tips:
Be sure to take your vegan butter out at least 1 hour beforehand. Block vegan butter, like Mykonos or Trader Joes brand, is best.
You may use chia egg instead of flax egg.
Bobs Red Mill 1-1 GF flour can be used in place of AP flour, but note cookie butter is not GF.
If your dough is too sticky, add 2 tbsp of flour and mix again.
You can use Trader Joe's cooking butter at a 1-1 ratio for biscoff.
Storage:
Store these cookies in an air tight container in a cool place for up to 5 day.
You can freeze the dough for up to 45 days in a freezer safe container.

Nutrition

Calories: 128kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 88mgPotassium: 22mgFiber: 1gSugar: 10gVitamin A: 185IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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