Biscoff And White Chocolate Chunk Cookies | Vegan


As if Biscoff flavoured sweet treats couldn't get any better, it turns out that adding white chocolate makes them even more incredible. This is officially one of my top three favourite flavour combinations ever!

These biscoff and white chocolate chunk cookies have the most amazing texture, crunchy on the outside, but chewy in the middle! so if you're looking to do some weekend baking, then see for yourself!


Makes: 12  Prep Time: 15 mins  Cook Time: 15 mins

You will need:

- 1 3/4 cups plain flour
- 1 tsp baking powder
- pinch of salt
- 1/2 cup vegan butter, melted
- 3/4 cups light brown sugar
- 1/2 cup caster sugar
- 2 vegan eggs (I use Organ egg replacement or Free & Easy Foods egg replacement)
- 1 tsp vanilla extract
- 2 tbsp biscoff spread
- 1 bar of vegan white chocolate

For topping:

- 2 tbsp biscoff spread
- 2 biscoff biscuits

Method - 

1. Preheat the oven to 180C and line two baking trays with parchment paper.

2. In a stand mixer/large bowl, sieve the flour and add the baking powder and salt. Mix to combine.

3. Melt the butter (I usually just add the butter to a mug and microwave it for 35 seconds). Pour the melted butter out into a medium-sized bowl. Add the light brown sugar, caster sugar, vanilla extract and vegan eggs. Mix everything together until fully combined.

4. Add the wet ingredients to the dry ingredients, once again mixing until everything is combined. The mixture should be a soft cookie dough texture.

5. Add the biscoff spread to the mixture and mix again until completely combined.

6. Chop up the bar of vegan white chocolate into small chunks. Fold the white chocolate chunks into the cookie dough mixture. 

7. Use your hands or a tablespoon to scoop out the mixture and roll the dough into 12 balls. Space these out a fair amount on both baking trays as the cookies will grow.

8. Place the cookies in the oven for 15 minutes until they turn golden. Once cooked, they will still be very soft but will harden as they cool.

9. Once the cookies are completely cooled, melt 2 tbsp of biscoff spread (once again, I added the spread to a mug and microwaved this for 30 seconds). Drizzle the spread on top of each cookie. For some extra texture, crumble up two biscoff biscuits and sprinkle the crumbs on top of each cookie.


What's your favourite cookie flavour?

Love Always,
Shannon x

1 comment

  1. The recipe is surprisingly so easy to follow and I probably have all those ingredients at home! Thank you sharing! Yours look so yummy! I'm saving this for later xx

    lenne |