If you’re a fan of the rich, caramelized flavor of Biscoff cookies but follow a vegan lifestyle, you’re in for a treat! This vegan Biscoff cookie recipe captures all the warmth and spice of the classic cookie without any animal products.
Perfectly crisp on the edges and chewy in the center, these cookies are infused with the signature cinnamon and caramel notes that make Biscoff so beloved worldwide. Whether you’re baking for a holiday party, a cozy night in, or just because, these cookies will quickly become your new favorite go-to treat.
Not only are these cookies delicious, but they’re also straightforward to make with accessible ingredients and vegan-friendly swaps. From the butter alternative to the egg replacer, every element is carefully chosen to maintain that perfect Biscoff texture and flavor.
So roll up your sleeves and get ready to bake some vegan magic!
Why You’ll Love This Recipe
This vegan Biscoff cookie recipe is a game-changer for several reasons. First, it uses all plant-based ingredients without sacrificing any of the classic cookie’s rich flavor or satisfying texture.
The balance of cinnamon, ginger, and nutmeg perfectly mimics the iconic Biscoff spice blend.
Secondly, these cookies are incredibly versatile. You can make them gluten-free by swapping the flour, or add mix-ins like vegan chocolate chips or chopped nuts for a personal twist.
Plus, they come together quickly with simple pantry staples, making them ideal for last-minute baking.
Finally, this recipe is perfect for sharing. Whether you’re gifting cookies during the holidays or bringing a batch to a vegan potluck, these Biscoff cookies will impress everyone, vegan or not!
Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend for GF option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3 tablespoons aquafaba (the liquid from a can of chickpeas, used as egg replacer)
- 1 teaspoon vanilla extract
Equipment
- Mixing bowls (at least two)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the vegan butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the aquafaba and vanilla extract to the butter and sugar mixture, and continue mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Use a rubber spatula to scrape down the sides as needed and mix until just combined.
- Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. For a flatter cookie, gently press down each dough ball with your palm or the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Tips & Variations
“Using aquafaba as an egg substitute not only keeps these cookies vegan but also provides a wonderful chewy texture that mimics traditional egg-based cookies.”
- For gluten-free cookies: Use a 1:1 gluten-free baking flour blend to replace all-purpose flour. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Spice it up: Increase the cinnamon to 1 teaspoon or add a pinch of cloves for a deeper spice profile.
- Make them chocolaty: Fold in 1/2 cup vegan chocolate chips or chunks before baking.
- Add crunch: Incorporate 1/3 cup chopped pecans or walnuts for added texture and flavor.
- Store properly: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 110 kcal |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Sugar | 8 g |
| Protein | 1 g |
| Fiber | 1 g |
| Sodium | 70 mg |
Serving Suggestions
These vegan Biscoff cookies are incredibly versatile when it comes to serving. For a classic treat, enjoy them with a hot cup of coffee or your favorite plant-based milk.
They also pair beautifully with vegan ice cream, especially flavors like vanilla bean or cinnamon pecan.
For a fun dessert idea, try making Christmas Cookie Shots Recipe by hollowing out these cookies and filling them with vegan milk or liqueur for a festive twist.
Want to elevate your dessert game? Serve these cookies alongside a scoop of our Cinnamon Pecan Ice Cream Recipe for a heavenly combination that’s sure to impress guests.
Conclusion
Whether you’re vegan, have dietary restrictions, or simply love the taste of Biscoff cookies, this recipe is a delightful way to satisfy your sweet tooth with compassion and flavor. The ease of preparation, combined with the warm spice blend and perfect texture, makes these cookies a must-bake in any kitchen.
Plus, with simple ingredient swaps and plenty of room for customization, you can make this recipe your own. Don’t hesitate to try out the variations or pair your cookies with other delicious recipes like our Chocolate Heaven Cake Recipe to create a memorable dessert spread.
Happy baking, and enjoy every bite of your vegan Biscoff cookies!
📖 Recipe Card: Vegan Biscoff Cookies
Description: Deliciously spiced vegan cookies inspired by the classic Biscoff flavor. Perfectly crunchy with a caramelized taste.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup vegan butter, softened
- 1/4 cup smooth Biscoff spread
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream vegan butter, Biscoff spread, and brown sugar until smooth.
- Add non-dairy milk and vanilla extract; mix well.
- In a separate bowl, whisk flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add dry ingredients to wet, mixing until combined.
- Scoop dough into 1-inch balls and place on baking sheet.
- Flatten each ball slightly with a fork.
- Bake for 10-12 minutes until edges are golden.
- Cool on a wire rack before serving.
Nutrition: Calories: 110 | Protein: 1g | Fat: 5g | Carbs: 15g
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