Vegan Biscoff Cookie Dough Skillet

Name: Vegan Biscoff Cookie Dough Skillet
Prep time: 15 min
Cook time: 25 min
Yield: 8 people
Ingredients: 130 g Dairy-free margarine; 100 g caster sugar; 75 g soft brown sugar; 1 Teaspoon vanilla extract; 215 g self-raising flour; ½ Teaspoon cinnamon; 1 Tablespoon soy milk; 80 g Dairy-free white or dark chocolate chips; 80 g smooth Biscoff spread; Vegan vanilla ice cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
8 people
Calories
370 kcal
Course
Dessert
Cuisine
Vegan

Vegan Biscoff Cookie Dough Skillet

Iris Warren

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Easy, half-baked eggless Biscoff cookie dough with Lotus spread inside!

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Ingredients

Servings

130 g Dairy-free margarine (½ cup + 1 tablespoon)
100 g caster sugar (½ cup)
75 g soft brown sugar (⅜ cup)
1 Teaspoon vanilla extract
215 g self-raising flour (1+⅔ cup)
½ Teaspoon cinnamon (optional)
1 Tablespoon soy milk (sub for oat or almond milk)
80 g Dairy-free white or dark chocolate chips (½ cup)
80 g smooth Biscoff spread (⅓ cup)

To serve:

Vegan vanilla ice cream (I used Swedish Glace)

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Notes

Best served fresh from the oven. If you want to make it in advance, you can freeze the cookie dough and bake it on the day. Make sure to bring it back to room temperature before baking.