0 from 12 votes
Vegan Biscoff Cookie Dough Skillet
Easy, half-baked eggless Biscoff cookie dough with Lotus spread inside!
Prep Time
15 mins
Cook Time
15 mins
Servings: 8 people
Calories: 370 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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)
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.