Biscoff Mini Chip Cookies (Vegan)
These are thick, soft cookies full of chocolate and Biscoff flavor. They are egg free, dairy free and can go straight into the oven, no wait time. Double the recipe, they will go fast.
What can Biscoff not do? It’s excellent in every way. It improves everything, including cake, cheesecake, ice cream, cookies, and more. That includes these cookies. Oh, and my hubby is obsessed with them! They are soft and thick with a crunchy cookie top and filled with mini chocolate chips and Biscoff Cookie Butter. They require no rest time and are quite simple to make. What could be better than making and going straight into baking?
What you will need:
To whip these cookies up, only a handful of ingredients are required. Biscoff Cookie Butter and Biscoff Cookies give them their great flavor along with mini chocolate chips. This recipe is so easy you could be enjoying a cookie 30 minutes from now.
- all purpose flour
- baking powder
- baking soda
- plant based butter with salt
- plant based yogurt – I used almond milk based vanilla flavored yogurt, any kind of yogurt will be fine.
- combination of cane sugar and coconut sugar
- vanilla extract
- dairy free mini chocolate chips
- Biscoff Cookie Butter
- Biscoff Cookies
How to:
These delectable little cookies can be brought together, baked and enjoyed in 30 minutes. Start by creaming together the plant based butter and sugars. To the butter mixture add the yogurt, vanilla and Biscoff Cookie Butter and blend together. Next, add the crushed Biscoff Cookies to the batter and blend until combined. Lastly, add the dry ingredients and blend until almost combined, add the mini chocolate chips and continue combining until everything is incorporated. Scoop the dough into dough balls, roll the balls between your palms to smooth them out and roll the tops in crushed Biscoff Cookies. Bake for 11 minutes and enjoy.
Helpful tools/tips:
This recipe does not require any special tools or techniques. A stand mixer or a hand mixer will work equally well. This recipe makes 8 cookies, but feel free to make them as big or as small as you would like. If you adjust the cookie size remember to adjust the bake time. These cookies store well in an airtight container for up to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Biscoff Mini Chip Cookies
Ingredients
- ¾ cup + 2 tbsp/105 grams all purpose flour
- ⅛ tsp baking soda
- ¼ + ⅛ tsp baking powder
- 4 tbsp/56 grams plant based butter with salt (room temperature)
- 3 tbsp/45 grams plant based yogurt (room temperature)
- ½ cup/100 grams coconut sugar
- 1 tsp vanilla extract
- 3 tbsp/45 grams Lotus Biscoff Creamy Cookie Butter
- 1/2 cup mini chocolate chips
- 4 Lotus Biscoff Cookies roughly crushed up
- 2 Lotus Biscoff Cookies crushed up for rolling the tops of the cookies in
Instructions
- Preheat the oven to 350℉ and prepare a baking sheet.
- In a small bowl add the flour, baking soda and baking powder; whisk to combine and set aside.
- In a medium bowl add the sugar and room temperature butter; cream on medium-high for 3 minutes (this can be done with a stand mixer or hand mixer). Add the yogurt, vanilla and Biscoff Cookie Butter; mix on medium-high for another minute. Add the crushed Biscoff Cookies and blend until just combined.
- Add the flour mixture to the wet ingredients; fold-in until the flour is almost fully incorporated. Add in the mini chips and fold-in until incorporated and no more flour can be seen. Scoop onto the prepared baking sheet (I get 8 cookies out of this recipe). Roll each dough ball between your palms to smooth them out, then roll the tops of the cookies in the reserved crushed Biscoff Cookies.
- Bake them for 11 minutes (they will seem a little under-done when they come out of the oven, that is ok). Let them cool in the pan for 5 to 10 minutes, then transfer to a cooling rack until completely cool. Store in an airtight container for up to 5 days.
Can’t wait to try these