2-Ingredient Biscoff™ Cookies - Vegan!

Name: 2-Ingredient Biscoff™ Cookies - Vegan!
Prep time: 5 d
Cook time: 12 d
Total time: 17 min
Yield: 6 cookies
Ingredients: 100 g Lotus Biscoff™ spread; 35 g all-purpose flour

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5.0

54 reviews

Excellent

Prep Time
5 d
Cook Time
12 d
Total Time
17 mins
Servings
6 cookies
Calories
121 kcal
Cuisine
Vegan

2-Ingredient Biscoff™ Cookies - Vegan!

Yvonne Simmons

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No butter, no eggs, no extra sugar needed. These magic 2-Ingredients Biscoff™ cookies are super easy and ready in just 15 minutes!

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Ingredients

Servings

100 g Lotus Biscoff™ spread
35 g all-purpose flour

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Instructions

Preheat the oven to 170° C/ 350°F, fan option off. Line a large baking sheet with parchment paper or silicone baking mat.
Mix the Biscoff™ spread and flour in a large bowl until combined. You can use a spatula, but it's just easier to use your hands. Work the dough with your hands for a couple of minutes until the mixture resembles classic cookie dough.
Your dough will not be as thick and solid as typical cookie dough but it should be firm enough to be rolled into balls.
If it's too creamy, sprinkle just a bit of extra flour into the dough and give it a quick mix with your hands.
Roll 1 tablespoon of dough into a ball (about 20 grams each) and arrange it onto a baking tray covered with parchment paper. Repeat the process until you have used all the dough.
Flatten each cookie ball just a tiny bit with the palm of your hand or the back of a spoon. If you like, you can make criss-cross patten on the surface of each cookie using a fork.
Place the baking tray in the oven and bake for about 10-12 minutes (depending on your oven, or until the surface of the cookies looks dry and cooked.
Take them out of the oven and allow them to cool completely. Do not worry if the cookies still feel soft. They will firm up after they cool. Let the cookies cool completely on the baking sheet to allow them to set. Do not remove the cookies before they are cool because they will fall apart. Once cookies are cooled, they will easily come off your parchment paper.
Serve them immediately or store them in an airtight container.

Notes

You can easily double up the quantity of the ingredients to make a larger batch.
You can add 2-3 tablespoon of vegan chocolate chips into the dough if you like.
The recipe is tested in an oven with the fan option off. The recipe is not tested with the fan option on, but if you'd like to use the fan option, bake the cookies at 150 C instead of 170 C.
STORAGE TIPS
Store these cookies in an airtight container. This will prevent the cookies from drying out, and from catching the smell of other foods.
To freeze them, arrange them on a baking tray covered with parchment paper in a single layer.
Once frozen transfer them to an airtight container and keep them in the freezer for up to 3 months.

Nutrition Information

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Calories 121kcal (6%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 2g (10%) Sodium 1mg (0%) Potassium 6mg (0%) Fiber 1g (4%) Sugar 6g (12%) Calcium 1mg (0%) Iron 1mg (6%)