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Vegan Biscoff Stuffed Cookies Recipe

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4.1 from 7 reviews

These Vegan Biscoff Stuffed Cookies feature a delightful combination of soft, dairy-free cookie dough filled with creamy Biscoff spread, studded with dairy-free white chocolate chunks, and coated with a luscious Biscoff-infused white chocolate glaze topped with crunchy Biscoff cookie crumbles. Perfectly crisp on the edges and tender inside, these cookies are a decadent treat for vegan and dairy-free dessert lovers.

  • Total Time: 40 minutes
  • Yield: 10 servings (approximately 20 cookies)

Ingredients

Flax Egg

  • 20ml of room temperature water
  • 2 teaspoons of ground flaxseed

Cookie Dough

  • 120g of dairy-free butter
  • 150g of caster sugar
  • 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste)
  • 240g of plain / all purpose flour
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of cornstarch / cornflour
  • 200g of dairy-free white chocolate chunks / chips
  • Biscoff spread (quantity as needed for stuffing)

Chocolate Coating

  • 250g of dairy-free white chocolate
  • 1 tablespoon of Biscoff spread
  • Biscoff cookies (for crumbles)

Instructions

  1. Prepare Flax Egg: In a small bowl, combine the water and ground flaxseed. Mix well and set aside for 5 minutes to thicken, creating a flax egg to bind the cookie dough.
  2. Preheat Oven and Prepare Tray: Preheat your oven to 180°C fan. Line a baking tray with greaseproof paper. This recipe makes about two trays worth of cookies, so you can bake one tray at a time.
  3. Make Cookie Dough Base: In a medium bowl, using a handheld whisk or stand mixer with a whisk attachment, beat the dairy-free butter, caster sugar, and vanilla until pale and creamy, about a few minutes. Then add the flax egg and mix to combine.
  4. Add Dry Ingredients: Sieve in the plain flour, bicarbonate of soda, and cornstarch. Mix thoroughly until a thick cookie dough forms.
  5. Incorporate White Chocolate Chunks: Fold the dairy-free white chocolate chunks into the dough evenly.
  6. Shape Stuffed Cookies: Using spoons or an ice cream scoop, portion the dough into 40g balls. Make a dent in each dough ball, add a spoonful of Biscoff spread inside, then carefully mold the dough over the filling to completely encase it, preventing any leakage during baking.
  7. Arrange on Tray: Place the cookie dough balls onto the lined baking tray spaced out to allow spreading. Do not flatten the balls.
  8. Bake Cookies: Bake in the middle of the oven for 10-12 minutes or until the edges of the cookies turn lightly golden brown.
  9. Shape Cookies: Remove the baked cookies from the oven. Using a round cookie cutter slightly larger than the cookies, gently press around and reshape the cookies to perfect circles while still warm.
  10. Cool Cookies: Allow the cookies to cool completely on the baking tray or a wire rack. They will be soft initially but will crisp up as they cool.
  11. Melt Chocolate for Coating: Place the dairy-free white chocolate in a microwave-safe bowl and heat in 30-second increments, stirring in between, until fully melted. Alternatively, melt using a bain-marie on the stove. Stir in the tablespoon of Biscoff spread until smooth and fully combined.
  12. Prepare Chocolate Base: Let the Biscoff chocolate mixture cool slightly until it thickens for easier coating. Line a baking tray with greaseproof paper. Spoon some chocolate onto the tray and spread it into circles slightly larger than the cookies. Place one cookie on each circle, creating chocolate bases.
  13. Coat Cookies: Spoon and drizzle the remaining chocolate over each cookie, covering the top and edges completely.
  14. Add Toppings: While the chocolate is still wet, sprinkle roughly crumbled Biscoff cookies over each coated cookie for texture and flavor.
  15. Set Chocolate Coating: Place the tray in the fridge for 10-20 minutes until the chocolate sets firm.
  16. Serve and Enjoy: Once set, the Vegan Biscoff Stuffed Cookies are ready to serve and enjoy as a delicious vegan dessert treat.

Notes

  • Ensure the Biscoff spread inside the cookie dough is fully enclosed to prevent it from oozing during baking.
  • If you don't have a cookie cutter, you can gently shape the cookies with your hands while warm.
  • Use dairy-free white chocolate that suits your dietary preferences for the best vegan results.
  • The flax egg is essential as a vegan binder; do not skip this step.
  • You can store cookies in an airtight container in the fridge for up to 5 days.
  • Allow cookies to come to room temperature before serving if stored chilled for best flavor and texture.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan/Western
  • Diet: Vegan

Find it online: https://avascooking.com/vegan-biscoff-stuffed-cookies-recipe/