Vegan Biscoff Stuffed Chocolate Chip Cookies (Print Version)
Soft chocolate chip cookies with a creamy Biscoff center, made entirely plant-based for a gooey, indulgent treat.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1/2 cup coconut oil, melted
06 - 1/2 cup brown sugar
07 - 1/4 cup granulated sugar
08 - 1/4 cup non-dairy milk
09 - 1 tbsp ground flaxseed
10 - 2 1/2 tbsp water
11 - 2 tsp vanilla extract
→ Add-ins
12 - 3/4 cup vegan chocolate chips
13 - 12 tsp Biscoff spread, chilled
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine ground flaxseed and water in a small bowl. Stir and let sit for 5 minutes until thickened.
03 - Whisk together melted coconut oil, brown sugar, and granulated sugar in a large bowl until smooth. Add flaxseed mixture, non-dairy milk, and vanilla extract. Mix until well combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in vegan chocolate chips.
06 - Scoop approximately 2 tablespoons of dough and flatten in palm. Place 1 teaspoon chilled Biscoff spread in center, then wrap dough around it, sealing edges. Repeat with remaining dough and Biscoff.
07 - Place stuffed cookie dough balls on prepared baking sheet, leaving space between each.
08 - Bake for 11-13 minutes, until edges are golden but centers remain soft.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The surprise center creates that moment when everyone breaks one open and gasps
- They stay incredibly soft for days, unlike typical stuffed cookies that turn into rocks
- The spice from Biscoff plays so beautifully against rich chocolate chunks
02 -
- If your Biscoff isnt frozen solid, it will ooze out during baking and youll have sticky caramel disasters all over your pan
- These continue baking on the hot sheet, so pulling them out when they look slightly underdone is actually correct
- Room temperature coconut oil can make your dough feel greasy, stick it in the fridge for 10 minutes if needed
03 -
- Weigh your flour instead of scooping, too much makes these dense and cakey instead of chewy
- Chill the scooped dough for 10 minutes before baking if your kitchen is warm, this prevents spreading