In case you hadn’t guessed, I, along with a lot of the world, am mildly obsessed with Biscoff spread, and I eat it at any given opportunity (mostly straight from the jar with a spoon – anyone else?)
However, sometimes I remember to put it into things other than directly into my face, and this is one such time – I used it to make some dairy free stuffed cookies, and oh my.
As with all of my baking, I sort of winged it and hoped for the best. Using substitute ingredients to cut out dairy can sometimes result in a questionable mess, especially with butter substitutes as they’re much more oily – and to be honest when I put these cookies in the oven, I didn’t have high hopes. However, I can confirm that although they look a little rustic, they taste perfectly fine.
I would recommend eating these warm, as soon as you can so they stay lovely and gooey inside, but you can also pop them in the microwave for a few seconds to recreate this if you don’t happen to eat them all in one sitting.
This recipe makes 12, which is probably enough for one person over the course of one afternoon…
- 12 tsps Biscoff spread
- 100g dairy free butter/spread
- 130g soft brown sugar
- 1 medium egg
- 210g plain flour (I used Dove’s Gluten Free flour but Biscoff spread isn’t gluten free so this isn’t a gluten free recipe)
- 30g cocoa powder
- 1/2 tsp bicarbonte soda
- 1/2 tsp salt
- 100g dairy free dark chocolate, chopped into small pieces (you could also use white or milk chocolate, or ready bought chocolate chips)
- Scoop 12 teaspoons of Biscoff spread onto baking paper or a tray, press down with the spoon to flatten slightly, and then pop into the freezer for around 45mins.
- Preheat the oven to 190c/170(fan) and line a tray with grease-proof paper – you may want two trays with 6 cookies on each in case they spread
- Beat together your butter and sugar until smooth
- Add your egg and beat again
- In a separate bowl, mix your flour, cocoa powder, bicarbonate of soda and salt, then add these to the butter, sugar & egg and mix
- Mix in your chopped chocolate
- Spoon out 12 even amounts of mixture on to your trays and press down with your spoon to flatten
- Remove the frozen Biscoff spread from the freezer, and press one disc into each of your cookie dough circles
- Using a spoon or your hands, cover the Biscoff with some of the dough so that it can’t be seen. (The cookies will probably be rounded or domed at this point rather than flat, but that’s what you want!)
- Bake in the oven for around 12 minutes, or until you think they’re ready – they should be gooey on the inside and slightly firm to the touch on the outside but not too firm (they firm up after you take them out of the oven.)
- Leave to cool slightly on the tray, then get them in your mouth and enjoy!
Psst, if you’re a big Biscoff fan I have some other dairy free recipes you might enjoy! Check out my cheesecake recipe or my brownie recipe