VEGAN BISCOFF STUFFED CHOCOLATE COOKIES
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.
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.
Notes
* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.
Storing:
First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cooler place or fridge. You can also freeze them for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Serving: 1cookie | Calories: 269kcal | Carbohydrates: 36.8g | Protein: 2.7g | Fat: 13.2g | Saturated Fat: 5.8g | Sodium: 99mg | Fiber: 1.8g | Sugar: 20.6g | Iron: 1.3mg
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!