These vegan speculoos cookies are the cookies you didn’t know you needed to have stocked in your kitchen. They are incredibly aromatic and crunchy in texture similar to the original Biscoff cookies but made entirely vegan.
My first encounter with Biscoff (or cookie butter) was during my college years. There was a very popular and authentic Italian gelato shop near my school. Once every month, my friends and I would go visit and try any new flavors they had. One of my all-time favorites was their Biscoff gelato. They were always flavored just like the original Biscoff spread but made in gelato form. The spices are warming making it the perfect cozy flavor to have year-round.
You might be wondering, what is Biscoff (cookie butter)?
I’m sure you’ve seen them in your local grocery store before, but if you haven’t heard of Biscoff cookies (also known as Speculoos) cookies before, they are originally a Belgian cookie treat enjoyed with a cup of tea. They are popular all over Europe especially during the holidays with their warming spices and eventually made their way all over the U.S. They are most similar to spiced shortbread cookies.
Cookies butter came about by grounding the Biscoff cookies into a spread like nut butter but sweeter in taste just like a cookie. The original Biscoff cookies are naturally vegan but depending on the brand some cookie butter contains ingredients that are not vegan so make sure you check the ingredient label when you are purchasing a jar.
Here is an overview of these Vegan Speculoos Cookies!
Ingredients
Flour: You can make these cookies gluten-free with 1:1 gluten-free flour, substituting it with the same weight.
Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the donuts. If you do not have unsalted, vegan butter you can just omit the salt in the donut batter!
Sugar: To make it refined sugar-free you can use coconut sugar.
Aquafaba: This is the liquid from canned chickpeas. They help bind the cookies together and give them a softer texture.
Spices (ground cinnamon, ground cloves, ground nutmeg, ground ginger)
Tips
Can I make these vegan speculoos cookies gluten-free?
Yes! Substitute the regular flour with an equal amount of gluten-free flour.
How do I store these cookies?
If you have any leftovers, store the cookies in an airtight container. You can also freeze them by letting the cookies cool completely before transferring them to an airtight container and placing it in your freezer. When you want to eat them, simply let them thaw at room temperature.
Can I make these cookies refined sugar-free?
Yes! You can substitute the sugars with coconut sugar instead!
How do I know when these cookies are done?
The edges will look crisp but the middle should be slightly soft. After you take them out from the oven, allow the cookies to cool before lifting them to allow the cookies to set.
Can I prepare the cookies ahead of time?
Yes! You can make the cookie dough the night before and let it chill in your refrigerator. If the dough becomes slightly too hard to roll, allow the cookies to chill on your kitchen counter for 10-15 minutes before rolling them.
If you like these Vegan Speculoos Cookies, you might also like to try:
Vegan Pumpkin Chocolate Chip Cookies
Vegan Chinese Almond Cookies
Vegan Walnut Chocolate Chip Cassava Cookies
I cannot wait for you to try these Vegan Speculoos Cookies! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!
Vegan Speculoos Cookies (Homemade Biscoff Cookies)
These vegan speculoos cookies are the cookies you didn’t know you needed to have stocked in your kitchen. They are incredibly aromatic and crunchy in texture similar to the original Biscoff cookies but made entirely vegan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
290g (~2 ⅓ cups) all-purpose flour
20g (3 tbsp) cornstarch
¾ tsp baking powder
¾ tsp ground cinnamon
¾ cup ground nutmeg
⅓ tsp ground cloves
⅓ tsp ground ginger
Pinch of fine sea salt
173g (¾ cup) unsalted, vegan butter, room temperature
150g (¾ cup) cane sugar
68g (4 ½ tbsp) aquafaba (liquid from canned chickpeas)
Instructions
- In a bowl, add in the flour, cornstarch, baking powder, ground cinnamon, nutmeg, cloves, ginger, and salt. Mix until well-combined.
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To a separate bowl, add in the unsalted, vegan butter and sugar. Using a hand mixer, cream them together until they are fluffy. Add in the aquafaba and beat again until combined. Slowly add in the flour mixture and mix until a dough forms.
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Wrap the dough into a disc shape, covering it with plastic wrap or in an airtight container. Chill the dough for 1 hour.
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Preheat the oven to 350F (180C). Line 2 baking sheets with parchment paper or Silpat.
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Lightly dust a clean work surface with flour. Roll the dough out into about ¼ inch thickness. Using a 2-inch round cookie cutter (or any other cookie cutters of choice), cut out the dough. (Optional to stamp the cookie slightly with a cookie cutter to provide more patterns to the cookies). Repeat the step with the remaining dough.
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Once all the cookies are cut-out, place the sheet pans into the freezer for 5 minutes.
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Bake the cookies for 8-10 minutes or until they are lightly golden in color. Allow the cookies to cool before serving. You can also make these cookies into cookie sandwiches by adding some vegan cookie butter into the back of one cookie and placing another on top. Enjoy!
Keywords: cookie butter, Speculoos, vegan cookies
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