If you have ever fallen in love with the sweet, spiced crunch of store-bought Biscoff spread or its signature cookies, wait until you try this Vegan Speculoos Cookies (Homemade Biscoff) Recipe. Creating these delightfully aromatic treats right in your own kitchen is incredibly rewarding. Bursting with warm spices like cinnamon, nutmeg, and cardamom, these cookies bring cozy vibes to any afternoon tea or festive gathering. Plus, they are 100% vegan and made with simple pantry staples that transform into perfect crunchy, caramelized delights that melt in your mouth. Get ready to impress yourself and your friends with homemade magic!
Ingredients You’ll Need
This recipe calls for straightforward, everyday ingredients that come together to create deep, rich flavors and that perfect cookie texture. From the creamy vegan butter that forms the base, to the beautiful blend of warm spices, every element has its role in making these cookies stand out.
- Vegan butter: Using block-style vegan butter (not margarine) at room temperature ensures your dough creams up light and fluffy.
- Demerara sugar: Adds a subtle crunch and natural caramel notes for that signature Biscoff flavor.
- Dark muscovado sugar: Imparts rich molasses sweetness and moistness to balance the spice.
- Plain flour: The sturdy but simple foundation to hold your dough together with just the right crumb.
- Baking soda: Helps the cookies rise slightly, giving them a delicate snap.
- Ground cinnamon: The warm spice star of the show that brings unmistakable aroma and flavor.
- Ground nutmeg: Adds a hint of earthy sweetness that complements the cinnamon beautifully.
- Ground ginger: Provides a mild heat and zest that awakens the palate.
- Ground cardamom: Brings a floral, citrus note that elevates the spice blend uniquely.
- Allspice: Rounds out the seasoning with its complex mix of clove, cinnamon, and nutmeg flavors.
- Sea salt: Balances the sweetness and enhances all the exquisite spice nuances.
How to Make Vegan Speculoos Cookies (Homemade Biscoff) Recipe
Step 1: Whip the Vegan Butter
Start by cutting your vegan butter into small chunks and placing them in a large bowl. Using an electric whisk or stand mixer, beat the butter for about two minutes until it becomes light and airy. This step is crucial as it builds the creamy base that holds the cookie dough together while giving a tender crumb in the finished cookie.
Step 2: Cream in the Sugars and Spices
Next, add both the demerara and dark muscovado sugars along with the ground cinnamon, nutmeg, ginger, cardamom, and allspice directly into the whipped butter. Whisk everything together for another two minutes to let the sugars dissolve slightly and the spices meld into the buttery base. This creaming gives your cookies that signature caramelized flavor and gentle aromatic warmth.
Step 3: Mix in the Dry Ingredients and Chill
Sift the plain flour, baking soda, and sea salt into the bowl to avoid any lumps. Use your fingertips to gently rub the flour into the butter mixture until it looks crumbly. Then, knead the ingredients by hand until a uniform dough ball forms. Flatten the dough into a disc, wrap it in cling film, and place it in the fridge to chill for at least an hour. Chilling solidifies the butter, which helps these vegan cookies keep their shape when baked and enhances their texture.
Step 4: Roll Out and Cut the Cookies
Preheat your oven to 180°C (356°F). Lightly dust your work surface and rolling pin with flour to prevent sticking. Roll out the chilled dough to about ¼ inch thickness. Use a 2.5-inch cookie cutter to cut out perfect rounds. Transfer the cookies to a baking tray lined with parchment paper, spacing them at least two inches apart because they will slightly spread during baking.
Step 5: Bake and Cool
Bake your cookies for 10 minutes until golden and fragrant. Once out of the oven, let them sit on the baking tray for around 5 minutes to set up, then carefully slide the entire sheet of parchment paper with cookies onto a cooling rack. Allow them to cool completely for 15-20 minutes at room temperature before enjoying their full flavor and delightful snap.
How to Serve Vegan Speculoos Cookies (Homemade Biscoff) Recipe
Garnishes
These Vegan Speculoos Cookies are beautiful on their own, but you can take presentation up a notch by dusting with a tiny sprinkle of cinnamon sugar or a light drizzle of vegan white chocolate. Fresh orange zest is also a surprising, bright garnish that pairs magnificently with the spiced notes.
Side Dishes
Serve with a steaming mug of chai tea or a creamy oat milk latte to complement the warm spice flavors. If you want a more indulgent experience, a scoop of vanilla vegan ice cream alongside these cookies is an absolute dream indulgence.
Creative Ways to Present
Arrange several of these cookies artfully on a rustic wooden board surrounded by cinnamon sticks and star anise for a festive centerpiece. Alternatively, sandwich them with your favorite vegan dulce de leche or cookie butter spread to make luscious vegan Speculoos cookie sandwiches that will wow at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have cookies left over, store them in an airtight container at room temperature for up to one week. Keeping them sealed helps maintain their crisp texture and preserve the delightful spice aroma.
Freezing
For longer storage, freeze the baked cookies in a sealed freezer bag for up to three months. Thaw them at room temperature before serving. You can also freeze the dough wrapped tightly in cling film so you can bake fresh cookies whenever the craving strikes.
Reheating
To refresh your cookies, warm them in a preheated oven at 150°C (300°F) for 3-5 minutes. This will revive their crispy edges and boost their freshly baked aroma, making every bite taste like they just came out of the oven.
FAQs
Can I substitute the vegan butter with coconut oil?
While coconut oil can work, it has a different melting point and flavor that may change the texture and taste of your cookies slightly. Vegan butter provides the best classic crumb and richness for this recipe.
Are these cookies gluten-free?
This particular recipe uses plain wheat flour, so it is not gluten-free. However, you can experiment with gluten-free all-purpose flour blends to make them suitable, but the texture might differ.
Can I use regular brown sugar instead of muscovado sugar?
Yes, regular brown sugar is a fine substitute, but muscovado sugar has more molasses content, which gives these cookies their deeper, richer flavor and moist texture.
How long do I need to chill the dough?
A minimum of one hour is recommended to firm up the dough, which makes it easier to roll and cut. For the best flavor, chilling overnight allows the spices to fully develop.
Can I store the dough before baking?
Absolutely! Wrapped tightly in cling film, the dough can be refrigerated for up to 48 hours or frozen for up to three months before rolling and baking fresh cookies.
Final Thoughts
This Vegan Speculoos Cookies (Homemade Biscoff) Recipe is a true treasure for any baker seeking a flavorful, plant-based treat that captures the cozy essence of spiced cookies. They bring a heartfelt homemade touch far beyond anything store-bought, and once you try them, they might just become your new favorite cookie obsession. So grab your ingredients, roll up your sleeves, and enjoy the joyful process of creating these enchanting cookies that fill your kitchen with warmth and love!
Print
Vegan Speculoos Cookies (Homemade Biscoff) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegan
Description
These Vegan Speculoos Cookies are a homemade twist on the beloved Biscoff treat, offering a crunchy, spiced cookie experience without any animal products. Brimming with warm spices like cinnamon, nutmeg, and cardamom, these cookies are perfect for cozy afternoons or festive occasions.
Ingredients
Wet Ingredients
- 150 g vegan butter (block butter – not margarine/spread), room temperature
Sugars
- 120 g demerara sugar (turbinado sugar)
- 50 g dark muscovado sugar
Dry Ingredients
- 200 g plain flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon allspice
- ½ teaspoon sea salt
Instructions
- Whisk the butter: Cut the vegan butter into small chunks and place in a large bowl. Use an electric whisk or stand mixer to whisk the butter for 2 minutes until it becomes light and airy.
- Cream sugars and spices: Add the demerara sugar, muscovado sugar, ground cinnamon, nutmeg, ginger, cardamom, and allspice to the butter and whisk for another 2 minutes to cream everything together.
- Incorporate dry ingredients: Sift in the flour, baking soda, and sea salt into the bowl. Use your fingertips to rub the flour into the butter mixture until it resembles crumbs, then knead by hand until it forms a uniform dough ball. Flatten the dough into a disc, wrap in cling film, and chill in the fridge for at least 1 hour or overnight.
- Preheat and prepare for rolling: Preheat the oven to 180°C (356°F). Lightly dust your work surface and rolling pin with flour.
- Roll and cut cookies: Roll out the chilled dough to approximately ¼ inch thickness. Use a 2.5″ cookie cutter to cut out the cookies and place them onto a lined baking tray with at least 2 inches space between each.
- Bake the cookies: Bake in the preheated oven for 10 minutes. Then remove from the oven and let the cookies rest on the tray for about 5 minutes.
- Cool completely: Carefully slide the parchment paper with the cookies onto a cooling rack and cool for 15-20 minutes until they reach room temperature before serving.
Notes
- Use vegan block butter for the best texture; avoid margarine or spreads.
- Chilling the dough helps the cookies keep their shape while baking.
- You can store the cookies in an airtight container for up to one week.
- The spice blend can be adjusted to taste if you prefer more or less intensity.
- These cookies pair wonderfully with vegan coffee creamers or plant-based milk.
