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Food | Recipes

Vegan Biscoff Swirled Cookies

This article first appeared on Kelham Island Kitchen.
There is no better combination than lotus biscoff spread and chocolate- don't tell me you haven't smeared it on dark chocolate or Oreos! These cookies are crisp, chewy and wonderfully chocolatey. They are swirled with warmly spiced speculoos spread to make them the ultimate naughty treat. You could also add chocolate chips if you wanted an extra chocolate hit. After turning vegan, I really missed those American style cookies you get from supermarket bakeries. My favourite was always the double chocolate ones with the dark cocoa dough. I have been on a quest to make my own version and here's my recipe. They are crisp on the edges and soft in the middle. You can make the texture exactly as you want it, bake for 17 minutes for a super soft and gooey cookie or 20 minutes for ones that are crispier. Cookies are super quick and simple to make. This recipe uses easy to find ingredients, you will probably have them in your cupboard already. Once you are familiar with the recipe it is really easy to personalise by adding your favourite flavours to the dough. I find myself making cookies more than any other bake because they are so quick to make. They are out of the oven in half an hour and don't require any decoration, making them the perfect snack to make for friends. There is also only one bowl to wash up which is always a bonus. To get evenly sized cookies I use a small ice cream scoop, they are easy to find. I got mine from the little baking bit in Poundland. But any good bakeware shop will have them in a variety of sizes. The scoop is also useful for cupcakes and muffins.

Vegan Biscoff Swirled Cookies


Recipe Type: Sweets
YIELDS1 dozen
PREP TIME
COOK TIME
TOTAL TIME
herb graphic for recipe card
  • 200 g light brown sugar
  • 100 g vegetable oil
  • 60 g plant milk
  • 200 g all-purpose flour
  • 50 g cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 50 g Biscoff spread (Lotus brand)
  • 200 g light brown sugar
  • 100 g vegetable oil
  • 60 g plant milk
  • 200 g all-purpose flour
  • 50 g cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 50 g Biscoff spread (Lotus brand)
tomato graphic for recipe card

Directions

1. Preheat the oven to 160°C and line two baking trays with greaseproof paper.
2. In a mixing bowl mix together the sugar, oil and milk with a fork until it looks like caramel.
3. Add in the flour, cocoa, bicarbonate of soda and salt.
4. Mix until you have a soft dough.
5. You can either swirl the Biscoff spread through the dough, or you can spoon onto the cookies before baking.
6. Scoop the dough onto the prepared trays and lightly flatten the tops of the cookies.
7. Bake for 17-20 minutes depending on how soft you want your cookies.
8. Allow to cool on the baking tray.

Also by Katharine: Vegan Chocolate Cardamom Cupcakes
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Photo: Katharine Hopkins

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