Biscoff Banana Buttercream Sandwich Cookies (Vegan)
A chewy, crispy Biscoff cookie and a creamy banana buttercream come together to create these Biscoff banana buttercream sandwich cookies. A simple yet flavorful recipe that is dairy and egg-free.
Indulge in these delightful sandwich cookies, featuring a Biscoff Cookie Butter cookie paired with a creamy banana buttercream filling. Each bite offers a perfect combination of crunchy on the outside and chewy on the inside cookie base, complemented by a rich and velvety banana-flavored filling. The warm spices of the Biscoff and the sweetness of the banana are a delight to the tastebuds. These simple yet flavorful cookies are also dairy and egg-free.
What you will need:
Biscoff Cookie Butter and bananas are a must need for these yummy cookies! I went with creamy Biscoff Cookie Butter, but if crunchy is your style, go for it—it’ll work just as well. You can easily find all the ingredients for this recipe at your local grocery store.
Biscoff Cookies
- all purpose flour
- baking soda
- baking powder
- vanilla extract
- cane sugar
- coconut sugar
- plant based butter with salt
- Biscoff Cookie Butter
- plant based milk
- turbinado sugar
Banana Buttercream
- plant based butter with salt
- powdered sugar
- plant based heavy cream
- vanilla extract
- mashed banana
- lemon juice
How to:
First, let’s make the cookies. To a small bowl, add the flour, baking powder, and baking soda. Whisk these dry ingredients together and set the bowl aside. In a large bowl, combine the butter, Biscoff Cookie Butter, cane sugar, and coconut sugar. Using a hand mixer, blend the ingredients on medium-high speed for 2 minutes. Add milk and vanilla extract to the sugar mixture and continue mixing at medium-high speed for another 30 seconds to one minute. Finally, add the dry ingredients to the wet ingredients. Blend on medium speed until no more flour is visible.
Place the cookie dough in the refrigerator and preheat the oven to 350°F. Prepare two cookie sheets by lining them with parchment paper. Once the oven reaches the desired temperature, take the cookie dough out of the refrigerator and begin scooping the cookies. Using a 2-tablespoon cookie scoop, portion out the cookie dough and roll each scoop into a smooth ball between your palms. Place the dough balls on the prepared cookie sheets. Flatten each dough ball into a thick disc and dip the tops in turbinado sugar. Remember, the cooler the dough is, the less it will spread during baking. I recommend returning the cookie dough to the refrigerator between batches.
Bake the cookies for 11 to 13 minutes. Mine baked perfectly at 12 minutes. They were crispy on the outside and chewy on the inside. Perfect for a sandwich cookie. Let the cookies cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. The cookies should be completely cool before frosting them.
While the cookies are cooling, you can prepare the banana buttercream. Measure the banana, slice it into rounds, and then cut each round into quarters. I strongly suggest using a green banana. The riper the banana, the more moisture it has. Using a green banana will provide a more stable buttercream. Next, add the butter and banana pieces to the bowl of a stand mixer. Cream the butter and banana on high with a balloon whisk attachment for 2 minutes. Add the powdered sugar to the bowl and continue blending on high for 30 seconds to one minute or until the ingredients are well combined. Finally, pour in the heavy cream and vanilla extract and blend on high for 3 minutes. If the buttercream seems too loose to pipe, place it in the refrigerator for 15 to 20 minutes to firm up before placing it in the piping bag.
Place the buttercream in a piping bag fitted with the piping tip of your choice. Arrange the cookies in same-size pairs with one positioned bottom side up and one positioned bottom side down. Pipe equal amounts of buttercream to the bottom-side-up cookies. Place the frosted cookie’s pair on top of the buttercream. Store the cookies in an airtight container at room temperature.
Alright, lets get started. Please make, bake and enjoy!
Biscoff Banana Buttercream Sandwich Cookies (Vegan)
Ingredients
Biscoff Cookies
- 4 tbsp / 60 grams plant based milk – room temperature
- 3/4 cup / 180 grams Biscoff Cookie Butter
- 3/4 cup / 168 grams plant based butter with salt – room temperature
- 3 cups / 360 grams all purpose flour
- 3/4 cup / 150 grams cane sugar
- 3/4 cup / 144 grams coconut sugar
- 2¼ tsp baking powder
- ¾ tsp baking soda
- 1 tbsp + 1 tsp vanilla extract
- 4 tbsp turbinado sugar – for rolling
Banana Buttercream
- 3 cups / 360 grams powdered sugar
- 12 tbsp / 168 grams plant based butter with salt – room temperature
- 3 tbsp plant based heavy cream – cold
- 1 tbsp vanilla extract
- 70 grams green banana – sliced and quartered
Instructions
Biscoff Cookies
- To a small bowl, add the flour, baking soda and baking powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, Biscoff cookie butter, cane sugar and coconut sugar. Using a hand mixer, blend the ingredients together on medium-high speed for 2 minutes. Add the milk and vanilla extract and continue blending on medium-high speed for another 30 seconds.
- Add the dry ingredients to the wet ingredients, blend the ingredients together with the hand mixer on medium speed just until no more flour can be seen.
- Place the cookie dough in the refrigerator. Preheat the oven to 350F and line two cookie sheets with parchment paper.
- Once the oven reaches temperature, you can begin scooping the cookies. Scoop 2 tablespoon size cookie dough balls, roll them between your palms to smooth them out and place them on the prepared pans. Flatten each dough ball into a thick disk and dip the tops into the turbinado sugar. Return the cookie dough back to the refrigerator between batches.
- Bake the cookies for 11 to 13 minutes – mine baked perfectly at 12 minutes. Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. The cookies need to cool to room temperature before frosting.
Banana Buttercream
- To the bowl of a stand mixer, add the butter and banana. Cream the butter and banana on high with a balloon whisk attachment for 2 minutes. *** A greener banana works better for the buttercream; it has less moisture. The riper the banana the looser the buttercream will be.
- Add the powdered sugar and continue blending on high for another 30 seconds to 1 minute. Add the heavy cream and vanilla extract and continue blending at high speed for 3 minutes. ***If the buttercream seems too loose to pipe, place it in the refrigerator for 15 to 20 minutes to firm up before placing it in the piping bag.
Assembly
- Take half of your cookies and place them bottom side up and pair them with a similar sized cookie positioned bottom side down. Place the banana buttercream in a piping bag, fitted with the piping tip of your choice. You can also add the buttercream to the cookies with a knife if you prefer. Pipe equal amounts of buttercream to half of the cookies – the half with the bottom facing up. Place the frosted cookie's pair on top of the frosting. The cookies are ready to serve.Store the cookies in an airtight container at room temperature.
