No butter, no eggs, no extra sugar needed. These magic 2-Ingredients Biscoff™ cookies are super easy and ready in just 15 minutes!
These 2-Ingredient Biscoff™ cookies make a fantastic vegan & dairy-free treat that the whole family will love.
They're SUPER crunchy and they magically just melt in your mouth, so delicious.
Where does this recipe come from?
It was a rainy afternoon, I basically had Biscoff™ spread at home but I was craving the cookies *story of my life*.
Accordingly to the Lotus® website, they bake the cookies and then crush them to turn them into their irresistible spread. So, I thought, well, maybe I can revert them back into their cookies form.
I just added a bit of extra flour to help the magic, et-voila, 10 minutes later, I have my cup of tea in one hand and 2-ingredient Biscoff™ cookies in the other!
No trip to the supermarket under the rain, no fancy extra ingredients, no mess in the kitchen - YAASS!
No butter, no eggs, no extra sugar necessary.
These vegan cookies are incredibly easy to make, even if you have never made cookies before.
They’re so simple to make, you can even ask your kids to help you out making them.
JUST TWO INGREDIENTS
As the title suggests, these cookies are made with just 2 ingredients:
- Lotus Biscoff™ spread
- All-purpose flour
Lotus® Biscoff™ spread: I use the smooth version of the famous Lotus® Biscoff™ spread (for my US readers, it’s called Lotus® Biscoff™ Cookie Butter in US).
It’s delicious spread over a slice of bread and it works just as amazingly well added into desserts. Is Lotus spread dairy-free?
Yes, it is! The original Biscoff spread is lactose-free, vegan and vegetarian.
Flour: I use regular all-purpose flour. You can also substitute it with the same amount of self-raising flour.
CUSTOMIZE YOUR BISCOFF COOKIES
The thing I love about these cookies is that they are really versatile and easy to customise.
You can add lots of different ingredients to change the flavour profile, or add extra sweetness, texture or nutritional value.
Below are a few add-in ideas. I personally love to add dark chocolate chips into mine, because, who doesn't love extra chocolate in their cookies?
Feel free to experiment and ask your kids to help you too, I'm sure they will come up with lots of creative ingredients combos.
Nuts (chopped): almond, hazelnut, pecan, peanut, walnuts, or cashew.
Dried fruit: cranberries, sultanas/raisins (soak in hot water for 10-15 min before use), candied ginger, mango, apricot, fig or plum.
More: coconut (shredded or desiccated), chocolate chips.
Store these easy vegan cookies in an airtight container. This will prevent the cookies from drying out, and from catching the smell of other foods.
To freeze them, arrange them on a baking tray covered with parchment paper in a single layer.
Once frozen transfer them to an airtight container and keep them in the freezer for up to 3 months.
MORE VEGAN DESSERT RECIPES
Looking for more easy vegan dessert ideas made with basic cupboard ingredients? I've got you covered!
And if you’re looking for more cupboard recipes, check these easy recipes with pantry ingredients.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram tag @thepetitecook!
Looking at your pictures always makes me smile *and super hungry*!
2-Ingredient Biscoff™ Cookies - Vegan!
- 100 g Lotus Biscoff™ spread
- 35 g all-purpose flour
- Preheat the oven to 170° C/ 350°F, fan option off. Line a large baking sheet with parchment paper or silicone baking mat.
- Mix the Biscoff™ spread and flour in a large bowl until combined. You can use a spatula, but it's just easier to use your hands. Work the dough with your hands for a couple of minutes until the mixture resembles classic cookie dough.
- Your dough will not be as thick and solid as typical cookie dough but it should be firm enough to be rolled into balls.
- If it's too creamy, sprinkle just a bit of extra flour into the dough and give it a quick mix with your hands.
- Roll 1 tablespoon of dough into a ball (about 20 grams each) and arrange it onto a baking tray covered with parchment paper. Repeat the process until you have used all the dough.
- Flatten each cookie ball just a tiny bit with the palm of your hand or the back of a spoon. If you like, you can make criss-cross patten on the surface of each cookie using a fork.
- Place the baking tray in the oven and bake for about 10-12 minutes (depending on your oven, or until the surface of the cookies looks dry and cooked.
- Take them out of the oven and allow them to cool completely. Do not worry if the cookies still feel soft. They will firm up after they cool. Let the cookies cool completely on the baking sheet to allow them to set. Do not remove the cookies before they are cool because they will fall apart. Once cookies are cooled, they will easily come off your parchment paper.
- Serve them immediately or store them in an airtight container.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.