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Biscoff Bomb Cookies Recipe (with Video)

Vegan, Pescatarian, Fish-free

Discover our Biscoff Bomb Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 15min


Cookie Butter Filling
- 200 g cookie butter
Cookie Dough
- 270 g All-purpose flour
- 1 tsp Baking soda
- 1.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 1 tsp Cinnamon
- 168 g Vegan butter, unsalted, cultured-style (e.g. Miyoko's)
- 68 g cookie butter
- 10 g Flaxseed meal
- 90 g Water, cold
- 2 tsp Vanilla extract
- 23 g Almond milk
- 165 g light brown sugar
- 85 g biscoff cookie crumbs
Cinnamon Sugar
- 220 g light brown sugar
- 2 tsp Cinnamon
- 0.25 tsp Kosher salt, Diamond Crystal or reduce by half
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Prepare spheres of Cookie Butter Filling
1. Portion out 10 20-g dollops of cookie butter onto a plate or small sheet pan lined with parchment paper
2. Freeze until the dollops are firm, about 15 mins
3. Once they are firm, quickly roll the dollops into spheres, and return to the freezer until they are solid, about 15 mins longer
Make and chill Cookie Dough
1. Place the vegan butter in a medium sauté pan over medium heat
2. Cook until the butter turns a light brown color; it will foam more than dairy butter, making it difficult to tell how brown it is, so keep an eye on it and stir constantly to ensure it doesn't burn or bubble over
3. Off the heat, add the cookie butter and stir until it has melted completely into the butter; cool to room temperature
4. Meanwhile, combine the flaxseed meal and water in a small bowl; refrigerate for 5 mins until it has thickened
5. Combine the flour, baking soda, cinnamon, and salt in a large bowl and whisk until combined
6. Combine the cooled cookie butter mixture, flax egg, vanilla, almond milk, and brown sugar in a medium bowl; whisk until the sugar has mostly dissolved
7. Pour the wet ingredients into the dry and mix with a rubber spatula until just combined
8. Fold in the cookie crumbs
9. Line a small baking sheet with parchment paper and, using a 1/4 cup cookie scoop, portion out 10 balls of dough; refrigerate for 30 mins until firm
Make Cinnamon Sugar; finish, and bake cookies
1. Combine the ingredients for the Cinnamon Sugar in the small bowl
2. Take the Cookie Butter Filling out of the freezer and the Cookie Dough scoops out of the fridge
3. Working quickly, roll a Cookie Dough scoop into a sphere, press your thumb into the sphere and rotate it to make a small bowl shape
4. Press a frozen Cookie Butter Filling sphere into the center of the bowl, then carefully enclose the filling completely with the dough
5. Roll the cookie into a sphere, then roll it in the Cinnamon Sugar
6. Repeat with the remaining cookies, then return them to the fridge to chill for 30 mins
7. Meanwhile, preheat your oven to 375 F and position a rack in the center of the oven
8. Line a sheet pan with parchment paper and place 5 cookie balls on the sheet pan
9. Bake until the edges are just beginning to firm and the tops are still soft; in my oven this is exactly 12 mins
10. Allow the cookies to cool for 5-10 mins on the cookie sheet, then carefully transfer them to a wire rack to cool further (the bottoms of the cookies might be delicate given their molten centers, so be careful when transferring them)
11. Repeat with the remaining 5 cookies
12. Enjoy the cookies warm or at room temperature; cookies keep for up to 3 days at room temperature, covered

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