Our Vegan Biscoff Cookies are a vegan, nut free, take on the old fashioned peanut butter cookie. A favourite in many households, my peanut allergy makes it something I don’t want to bake. So…it was time to attack the Betty Crocker Peanut Butter cookie recipe and come up with a Vegan Biscoff Cookie that tastes like peanut but is nut free.
Lotus Biscoff Biscuit Spread to the rescue.
This is great stuff – takes very peanuty but without nuts. It does have soya flour it though so not safe for those with soya allergy. No egg or dairy so great from that front. It comes in crunchy and smooth so you can choose which one you prefer. I have to say the chunks don’t survive baking, so it’s not the same as chunky peanut butter (sadly). I always add a bit of Trex into my cookies – it helps make them chewy which I prefer. You can always just replace with dairy free margarine if you don’t have any Trex.
These are lovely, if cooked for 8-9 minutes they go crunchy, closer to 7 and they are chewy.
Very close to the ‘real thing’ in terms of taste (a bit sweeter) and great with a cup of tea.
Free From: Dairy, Eggs, Peanuts
Contains: Soya and Gluten
Preheat oven to 375ºF, 170ºC
Lightly grease a baking sheet
Biscoff Cookies
Ingredients
- 1/4 Cup Vegetable Fat
- 1/4 Cup Vegan Margarine
- 1/2 Cup Biscotti Spread
- 1/2 Cup Brown Sugar
- 1 1/4 Cups Plain Flour
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tsp Orgran Egg Replacer with 2 tsp water whisked in
- 1/4 tsp Salt
- You may need 1 tbsp Koko milk (or any non-dairy milk you like). However I have found recently that this isn't needed as the Biscoff seems slightly softer these days.
Instructions
- Cream the fat and sugars together with an electric mixer or hand-held mixer until smooth, light and fluffy. I find that when using vegetable fat this can take a while to get rid of lumps. Add in the Biscoff mix and the whisked egg replacer. Mix together until fully combined.
- Stir in the flour, soda, baking powder, and salt.
- Mix until you have a firm but pliable dough that forms a ball. If it's a bit dry, add in some of the non-dairy milk.
- Chill for 30 minutes.
- Using a teaspoon shape the dough into balls and put them onto the baking sheet. Squash each ball lightly with a fork so that they flatten out a bit and you have a nice pattern.
- Bake for 7 minutes for chewy, or 8-9 minutes for crispy. If you like chewy cookies then whack the baking tray on the counter when you take the cookies out of the oven. Yes, it makes a racket but it does make them chewier. They will get cracks in the top.
- Leave to cool on a wire rack.
If you fancy something with a hit of lemon – try these lemon and coconut cookies. They’re amazing!
