Vegan Lotus Biscoff Cookies
A few weeks ago I created some Vegan Oreo Cookies and they went down such a storm I thought I simply had to recreate them, but this time with a different kind of biscuit-y filling. And yes, you are reading correctly, these are cookies filled with hunks of biscuit instead of chocolate chips. Double biscuit is a winner let me tell you.
Vegan Lotus Biscoff Cookies
Ingredients (makes approx. 14 cookies):
- 150g vegan butter
- 125g soft light brown sugar
- 50g golden caster sugar
- 1 tbsp vegetable oil
- 2 tbsp oat milk
- 225g plain flour (or GF plain)
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp cornflour
- 1/4 tsp salt
- 100g Lotus biscuits
Method:
- Preheat the oven to 190C and line 2 baking trays with baking paper.
- Cream together the butter and sugars in a large bowl using an electric hand mixer. Add the vegetable oil and oat milk and mix until smooth.
- Add the flour, baking powder, bicarbonate of soda, cornflour and salt and mix until fully combined.
- Roughly break the Lotus biscuits up into small pieces and fold into the batter using a metal spoon.
- Roll approximately 2 tbsp of dough per cookie into a ball, place on the lined baking tray and flatten slightly. Make sure you leave a good amount of space between each cookie as they will spread a little as they bake.
- Bake for 13 – 15 mins or until golden brown. They’ll still be a little soft in the middle when first removed from the oven – allow them to cool for 5 – 10 mins on the baking tray before transferring to a wire rack to finish cooling.
As always, if you make these – or any other recipe on my website – make sure to tag me on Instagram @charlotteemmma so I can drool over your creations!