2-Ingredient Biscoff™ Cookies - Vegan!
User Reviews
5
-
Prep Time
5 d
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Cook Time
12 d
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Total Time
17 mins
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Servings
6 cookies
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Calories
121 kcal
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Cuisine
Vegan
2-Ingredient Biscoff™ Cookies - Vegan!
Description
The recipe blends Lotus Biscoff cookie butter and flour into a dough that can be shaped by hand. The dough's softness means it spreads less, so flattening each ball before baking helps achieve an even cookie shape. Baking at 170°C without fan ensures an even bake without over-drying.
The cookies contain the characteristic smooth caramel and cinnamon flavors of Biscoff spread, providing a convenient two-ingredient treat without eggs, butter, or added sugar.
These cookies suit casual snacking, and their simple ingredients make them approachable for vegan diets. Optionally, chocolate chips can be mixed in for extra sweetness.
They store well in airtight containers to retain softness and can be frozen once frozen individually in a single layer, preserving quality for up to three months.
Ingredients
- 100 g Lotus Biscoff spread
- 35 g all-purpose flour
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
- The recipe quantity can be doubled to make a larger batch without adjustments to baking time.
- Add 2-3 tablespoons of vegan chocolate chips to the dough for a chocolate variation.
- Baking was tested without fan; if using fan mode, bake at 150°C to prevent overcooking.
- Store cookies in an airtight container to prevent drying and absorbance of odors.
- For freezing, freeze cookies on a parchment-lined tray in a single layer before transferring to a sealed container; freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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