Last updated on August 31st, 2024 at 03:06 pm
If you’ve ever had the pleasure of tasting cookie butter, you know it’s an irresistible treat. Imagine that creamy, spiced goodness in the form of a soft, chewy cookie. Enter these Vegan Cookie Butter Cookies. They’re the ultimate indulgence for anyone who loves Biscoff Recipes but wants to keep it plant-based. These cookies are rich, flavorful, and have that perfect balance of sweetness and spice that makes cookie butter so special. Whether you’re a seasoned vegan or just dipping your toes into plant-based baking, these cookies are sure to become a staple in your kitchen.
One of the best things about these vegan cookie butter cookies is their versatility. They’re perfect for any occasion—whether you’re looking for a simple dessert to enjoy with a cup of coffee, a treat to bring to a party, or something special to share with loved ones during the holidays. Plus, they’re made with easy-to-find ingredients, making them a go-to recipe when you’re craving something sweet.
Another reason you’ll love these cookies is that they’re easy to make. With just a few steps, you can whip up a batch of these delicious treats in no time!
Jump to Recipe
Ingredients
To make these vegan cookie butter cookies, you’ll need the following ingredients:
Cookies:
- 1/2 cup coconut oil, room temperature
- 1/2 cup cookie butter (like Biscoff)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional add-ins: You can mix in chocolate chips, chopped nuts, or even crushed Biscoff cookies for extra texture and flavor.
Cookie Butter Drizzle:
- 1/4 cup cookie butter (speculoos spread)
- 1 tablespoon milk (or a non-dairy alternative)
- 1-2 tablespoons powdered sugar (optional, for added sweetness and thickness)
- A pinch of salt (optional, to balance sweetness)
These ingredients come together to create a cookie that’s soft, chewy, and bursting with flavor. The vegan butter and cookie butter work together to give the cookies a rich, buttery taste, while the cinnamon adds a subtle warmth that pairs perfectly with the spiced notes in the cookie butter.
Video – How to Make Vegan Cookie Butter Cookies
How to Make Vegan Cookie Butter Cookies
Making these vegan cookie butter cookies is a breeze. Here’s a step-by-step guide to help you get it just right:
Instructions for Vegan Cookie Butter Cookies:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the coconut oil, cookie butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy.
3. Add the applesauce and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon or your fingers to help them spread evenly.
8. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies may look a bit underdone in the center, but they will firm up as they cool.
9. Allow the cookies to cool on the baking sheet. You can put them on a wire rack to finish cooling if you want to, but I don’t normally do that if I’m going to add a drizzle. It’s easier to drizzle them while on the cookie sheet.
10. After all cookies are baked and cooled, make cookie butter drizzle. I would recommend you wait until all your cookies are made, because the drizzle gets thick and dries up on you fast, so it’s better to drizzle all your cookies at once.
Instructions for Cookie Butter Drizzle:
1. Warm the Cookie Butter: In a small microwave-safe bowl, heat the cookie butter for about 15-20 seconds until it becomes slightly more fluid but not too hot.
2.Add Milk: Stir in the milk to the warmed cookie butter. Start with 1 tablespoon and add more if needed to achieve your desired consistency.
3. Adjust Sweetness and Thickness (Optional): If you want a sweeter drizzle, or your drizzle seems to runny, add a bit of powdered sugar. You can adjust the amount based on your taste.
4. Set and Enjoy: Drizzle your cookie butter drizzle over your cookies using a spoon or a small squeeze-top bottle. Allow the drizzle to set for a few minutes before serving or storing your cookies.
Pro Tips
- Use room temperature coconut oil: Coconut oil does melt really easily! However, having it be more solid at room temperature will keep your cookies soft and chewy without being runny and droopy. I wouldn’t say you have to make your coconut oil cold, but do make sure it doesn’t melt.
- Keep your cookie sheets cool: Going along with not wanting your coconut oil to melt, make sure your cookie sheets aren’t warm before you put your cookies in the oven. If you have to reuse a cookie sheet that you already baked with, make sure it’s completely cool before putting more raw dough on it. I like to stick my used cookie sheets in the freezer to help them cool down quicker.
- Chill the dough if needed: If your dough seems too soft or sticky, you can chill it in the fridge for 20-30 minutes before baking. This will help prevent the cookies from spreading too much in the oven.
- Don’t overbake: To keep your cookies soft and chewy, be sure not to overbake them. The edges should be set, but the centers should still look slightly underdone when you take them out of the oven. These are vegan cookies, so there aren’t eggs that you have to worry about cooking all the way.
- Experiment with add-ins: Feel free to get creative with your vegan cookie butter cookies! You can mix in chocolate chips, chopped nuts, or even swirl in extra cookie butter for a fun twist on the classic recipe.
FAQs
- Can I make these cookies gluten-free?** Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that’s designed for baking and contains xanthan gum to help with texture.
- Can I use homemade cookie butter?** Absolutely! If you have a favorite homemade vegan cookie butter recipe, feel free to use it in these cookies. Just make sure it has a similar consistency to store-bought cookie butter. Store-bought cookie butter is just as thick (maybe even thicker?) as peanut butter. If your homemade cookie butter is on the runny side, it will make your dough runny.
- How do I store these cookies?** Store your vegan cookie butter cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to two months—just thaw them at room temperature before enjoying. Also, store them in a freezer-safe container that’s sealed so they don’t grow freezer burn or absorb other flavors from your freezer.
- Do I have to use the drizzle? No, you definitely do not have to use the drizzle. I liked the drizzle because I thought it gave the vegan cookie butter cookies a prettier look. Plus, I absolutely love cookie butter!! I probably love cookie butter too much. But if you don’t feel like going the extra step and making a cookie butter drizzle, you’ll still have yummy, soft cookies without it.
- Do I have to use the cinnamon and nutmeg in the recipe? That’s an interesting question! I almost put them as optional for this recipe, but decided to say they were “necessary.” Cinnamon and nutmeg are typically the spices used in cookie butter that give it its yummy fall-like flavor. I would say you could make these cookies without the cinnamon and nutmeg, but they would be a little bit bland. The cinnamon and nutmeg add to the overall flavor of the cookie.
- What other Biscoff Recipes can I make with cookie butter? Cookie butter is incredibly versatile and can be used in a variety of Biscoff Recipes. I have a bunch of cookie butter recipes (some vegan and some not) that you can check out!
These vegan cookie butter cookies are a must-try for anyone who loves the rich, spiced flavor of cookie butter. With simple ingredients and easy-to-follow steps, you can whip up a batch of these delicious cookies in no time. Whether you’re a fan of Biscoff Recipes or just looking for a new vegan treat to enjoy, these cookies are sure to satisfy your sweet tooth. Happy baking!
If You Liked These Vegan Cookie Butter Cookies, Check Out:
Cookie Butter Cookies (Not Vegan)
Dairy-Free Cookie Butter Biscotti
Salted Caramel Cookie Butter Truffles
Cookie Butter Ice Cream Pie
Vegan Cookie Butter Cookies
Ingredients
Vegan Cookie Butter Cookies
- 1/2 cup coconut oil room temperature
- 1/2 cup cookie butter
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Cookie Butter Drizzle
- 1/4 cup cookie butter
- 1-2 Tbsp almond milk or other vegan-friendly milk
- 1-2 Tbsp powdered sugar use to adjust for thickness and sweetness
Instructions
Vegan Cookie Butter Cookies Base
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the coconut oil, cookie butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy.
- Add the applesauce and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingers to help them spread evenly
- Bake for 10-12 minutes, or until the edges are lightly golden. The cookies may look a bit underdone in the center, but they will firm up as they cool.
- Allow cookies to cool before adding drizzle
Cookie Butter Drizzle
- In a small microwave-safe bowl, heat the cookie butter for about 15-20 seconds until it becomes slightly more fluid but not too hot.
- Add Milk: Stir in the milk to the warmed cookie butter. Start with 1 tablespoon and add more if needed to achieve your desired consistency
- Adjust Sweetness/Texture: If you want a sweeter drizzle, or if your drizzle seems runny, add in a bit of powdered sugar to adjust.
- Once the mixture is smooth and the consistency is right for drizzling, use a spoon or a small squeeze-top bottle to drizzle over your cooled cookie butter cookies.
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