These Vegan Biscoff Stuffed Chocolate Cookies are soft, chewy, rich, chocolaty, and easy to make. They’re filled with crushed Biscoff biscuits, chocolate chips, and a Biscoff spread! Dairy-free, egg-free.
THESE BISCOFF STUFFED CHOCOLATE COOKIES ARE
- vegan
- dairy-free
- egg-free
- chewy
- soft
- crispy on the outside
- rich
- chocolaty
- indulgent
- easy to make
- so delicious
- freezer friendly
- perfect dessert for Biscoff lovers
WHAT YOU NEED TO MAKE BISCOFF STUFFED COOKIES
You need the following ingredients to make these cookies (the exact measurements are in the recipe card below):
- Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
- Granulated sugar – helps the cookies to spread.
- Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
- Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
- All-purpose flour – Sift the flour to avoid lumps in the dough.
- Cocoa powder – Use a good-quality unsweetened cocoa powder.
- Cornstarch – makes the cookies thicker and softer in the center.
- Ground coffee – Brings out the chocolate flavor.
- Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
- Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
- Salt – balances the sweetness.
- Chocolate – Use good quality dark chocolate chips or chunks.
- Lotus Biscoff cookies – Crush the cookies into chunks.
- Lotus Biscoff Spread – Refrigerate the spread for at least 3 hours before wrapping it into the dough.
Equipment you need:
- Baking tray – I recommend using a light-surface baking tray.
- Parchment paper
- Large bowl
- Hand mixer or a stand mixer
- Silicon spatula or wooden spoon
- Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
- Cooling rack
HOW TO MAKE VEGAN BISCOFF STUFFED CHOCOLATE COOKIES
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Make the cookie dough
In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.
Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of sea salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.
2. Step: Make cookie dough balls and refrigerate
Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see the pictures below) so it’s enclosed in the middle.
Put the cookie balls in an airtight container and refrigerate for at least 2 hours, or overnight.
3. Step: Preheat the oven and prepare the baking tray
Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.
4. Step: Bake the cookies
Place the cookie dough balls on the prepared baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.
FREQUENTLY ASKED QUESTIONS:
DOES THE COOKIE DOUGH NEED TO BE REFRIGERATED BEFORE BAKING?
No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (2 hours to overnight) will help to develop more flavor.
Note: You can keep the dough in the fridge for up to a week.
HOW TO STORE BISCOFF STUFFED CHOCOLATE COOKIES?
Store the cookies in an airtight container at room temperature or the fridge.
HOW LONG DO VEGAN BISCOFF STUFFED COOKIES LAST?
The cookies will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cool place.
CAN YOU FREEZE BISCOFF STUFFED COOKIES?
To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.
You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes than the recipe calls.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Biscoff Chocolate Lava Cake
- White Chocolate Pistachio Cookies
- Chocolate Cookies and Cream Cookies
- Chocolate Orange Cookies
- Strawberry Oatmeal Cookies
- Biscoff White Chocolate Blondies
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
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VEGAN BISCOFF STUFFED CHOCOLATE COOKIES
Ingredients
- 75 g (1/3 cup) vegan butter, softened *
- 67 g (1/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 tbsp almond milk, room temperature, (or any plant-based milk)
- 110 g all-purpose flour
- 3 tbsp (20g) cocoa powder
- 1 tbsp cornstarch
- ½ tsp ground coffee
- ¼ tsp baking soda
- ¼ tsp vanilla powder, or 1 tsp vanilla extract
- pinch sea salt
- 3 tbsp (40g) dark chocolate chips or chunks
- 4 Lotus Biscoff cookies, chunks
- 8 tsp (55g) Lotus Biscoff Spread, chilled in the fridge
Instructions
- In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.
- Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.
- Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see my pictures in the post) so it's enclosed in the middle.
- Put the cookie balls in an airtight container and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.
- Place the cookie dough balls on the baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.
- Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.
Biscoff biscuits are not vegan…