White Chocolate Biscoff Cookies
These vegan white chocolate Biscoff cookies have the most delicious caramel flavour, and are jam-packed with chunks of vegan white chocolate. They’re crunchy, buttery and the perfect indulgent treat to enjoy with a cup of tea.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
These vegan white chocolate Biscoff cookies are also gluten-free, but if you don’t have gluten sensitivity feel free to swap the buckwheat flour and gluten-free oats for plain wheat flour and regular oats instead.
ADVERTISEMENT
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Rating:
Total Time: 25 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 10 10 g oats
- 10 10 g buckwheat flour
- 0.0625 0.0625 tsp baking powder
- 3.75 3.75 g cane sugar
- 0.0625 0.0625 tsp sea salt
- 6.25 6.25 g vegan white chocolate
- 16.25 16.25 g Biscoff spread
- 2.5 2.5 g coconut oil (melted)
Method
- Preheat your oven to 180°C.
- Place the oats in your food processor and blend until finely ground.
- In a large bowl whisk together the oats, buckwheat flour, baking powder, cane sugar, salt, then the white chocolate chunks.
- Add in the Biscoff spread spread butter, coconut oil, and mix with your hands until it forms a smooth dough.
- Scoop 2 tablespoons of the cookie dough onto the prepared baking tray and pat it slightly.
- Bake for 15 to 20 minutes, until they turn a lovely golden brown. Do not worry if your cookies come out of the oven soft, they will harden as they cool. Wait 5 minutes and place on a wire rack for 10 minutes.
- these cookies will keep for up to 1 week in a cookie jar.
Can’t get enough of cookies? Get your bake on with our favourite vegan cookie recipes.
