These Lotus Biscoff and white chocolate cookie bars are gooey and indulgent, with a layer of Biscoff spread in between and stuffed with white chocolate chips. They’re the perfect sweet treat if you want to switch things up from your usual cookie recipe!
You can even drizzle some more Biscoff spread on top for extra flavour!
If you're not a fan of white chocolate, feel free to substitute it for milk chocolate or dark chocolate! All would be really delicious; however, I'm a huge fan of the Biscoff and white chocolate combo myself!
You can find the full video on how I made this recipe here, along with lots more dairy-free, egg-free and vegan-friendly recipes! ranging from sweet treats to savoury bites.
These cookie bars are so easy to make and actually slightly easier to make than regular cookies, as you don't have to stand there rolling out each cookie! Simply add it to the baking dish and bake!
I use flax egg as the egg replacement in this recipe; it works great every time, and I use it in almost all of my bakes. Aquafaba (chickpea brine) is also a great egg replacer and would work well in this recipe!
- BISCOFF AND WHITE CHOCOLATE COOKIE BARS -
You will need:- 6 heaped tbsp Biscoff spread
- 115g dairy-free butter
- 100g caster sugar
- 75g brown sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 250g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 100g dairy-free white chocolate chips
- Extra Biscoff for topping, optional
Method:
1. Line a square baking tin with parchment paper.
2. Spread the Biscoff on the sheet of parchment paper to fit the baking tin, spreading it to the edges, and place the Biscoff on the parchment in the freezer on a separate baking tray to set for 1 hour.
3. Preheat the oven to 180°C and line the baking tin again with parchment paper.
4. In a large mixing bowl, combine the butter, caster sugar, brown sugar and vanilla extract.
5. Pour in the flax egg and mix again until combined.
6. Add the flour, baking powder and bicarbonate soda and mix until a smooth cookie dough forms.
7. Fold the chocolate chips into the cookie dough.
8. Scoop out half of the cookie dough and spread it in the tin.
9. Remove the Biscoff from the freezer and peel the Biscoff from the parchment paper.
10. Place the Biscoff on top of the cookie dough.
11. Spread the remaining cookie dough on top of the Biscoff layer.
12. Bake in the oven for 25 minutes.
13. Allow to cool completely before slicing into squares.
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