White Chocolate Biscoff Cookies

When I first posted these on my instagram, everyone loved them! I promised that I would write up the recipe –  so here it is!

These cookies are white chocolate chip – but with a hidden surprise…

They’re stuffed with a biscoff spread filling!

The cookies themselves are pretty big, so make sure when you bake them you leave plenty of space on the tray for them – else you end up with several cookies stuck together.

White Chocolate Biscoff Cookies

  • Servings: 12 cookies
  • Print


    For the cookies
  • 100g vegan white chocolate chips (or chop up a white chocolate bar into chunks)
  • 140g vegan butter
  • 150g brown sugar
  • 100g white sugar
  • 1 tsp vanilla extract
  • 1 tbsp oil
  • 1 tsp baking powder
  • 2 tbsp water
  • 0.5 tsp bicarbonate of soda
  • 275g plain flour
  • For the filling

  • 125g biscuit spread
  • 40g icing sugar (powdered sugar)


    Preheat the oven to 175C/350F
  1. Begin by combining the butter, sugars, and vanilla in a bowl and mixing unitil smooth and creamy.
  2. Add the oil, baking powder, and water, and stir until combined.
  3. Mix in the bicarbonate of soda.
  4. Stir through the flour until a firm dough forms. Mix in the chocolate chips.
  5. In a separate bowl, mix together the biscuit spread and icing sugar until the mixture is able to be formed into balls with your hand.
  6. Form the cookie dough into twelve large cookie sized balls (or more/less if you would rather) and set them aside.
  7. Take one of the cookie dough balls, break it in half, and flatten each half slightly.
  8. Add a teaspoon sized amount of the biscoff mixture in the middle of one of the halves, and cover with the other half – making sure to seal well. Don’t worry about flattening the dough, it’ll do that in the oven.
  9. Repeat until all the cookie dough is used up.
  10. Place on a lined baking tray, and bake in the oven for 12-15 minutes until golden.
  11. Enjoy!

Biscoff Rocky Road – VeganMoFo 2019

Are you ready for a brand new recipe? Of course it’s a sweet one – I’m always on the lookout for new sweet recipe ideas! One of my favourite recipes to make is my rocky road, and so I decided to adapt it a bit and use another of my favourite flavours…Biscoff!

This bar has all the textures of a rocky road, but with the flavour of biscoff cookies and spread. If you can’t get biscoff spread, you can look and see if you can find other “biscuit spread” – it may be labelled as speculoos or just “spiced biscuit spread”, and check the ingredients to make sure it’s vegan. It’s delicious!

Biscoff Rocky Road

  • Servings: makes 28 squares
  • Print


  • 150g lotus biscuits
  • 100g rich tea (or other mild) biscuits
  • 300g vegan chocolate
  • 75g vegan butter
  • 200g biscoff cookie spread
  • 50g vegan mini marshmallows
  • To top
  • 100g biscoff cookie spread
  • 50g lotus biscuits
  • mini marshmallows


  1. In a food processor, blend the lotus biscuits and rich teas until they are mostly crumbs.
  2. In a heat proof bowl, combine the chocolate, butter, and cookie spread, and melt (either in the microwave or over a double boiler).
  3. Once melted, stir in the biscuit crumbs and mini marshmallows and mix until well combined.
  4. Press into a lined tin, making sure to compress it well so it doesn’t fall apart.
  5. Melt the remaining cookie spread (from the “to top” section) and drizzle over the large bar.
  6. Break up the biscuits and press on to the melted spread. Sprinkle the marshmallows on top.
  7. Place in the fridge and leave to set for at least 2 hours, until firm.
  8. Slice into bars. Store in the fridge.

VeganMoFo 2019!

Hey everyone, and welcome to VeganMoFo 2019! This year is my sixth year taking part in VeganMoFo and I have decided to do a bit of a “Past and Present” theme. This means I’m not going to be publishing constant new recipes this month – sadly I hit a bit of a creative block with that! – but I’ll post some new recipes, and also highlight old recipes I have made throughout past VeganMoFos.


Throughout the month, I’ll be updating my instagram, and this post with links to each recipe I upload photos of. Check back to see pictures and links to anything you would like to make!

Chocolate Chip Cookies

Chocolate chip cookies were the first recipe I posted on this blog – so it feels apt to make them the first post of VeganMoFo 2019! While this recipe isn’t that one, it’s my go-to chocolate chip cookie recipe. Find it here.

Chilli Cheese Nachos

Something savoury for the weekend! These nachos have a homemade cheese sauce which is one of my absolute favourites to make (and easy too!) and it would also work great as a dip too to share with friends! Find the recipe here.

Bourbon Biscuit Brownies

Another sweet recipe today (I have a very sweet tooth!). These Bourbon Biscuit Brownies are a favourite in this house – and you don’t necessarily have to use bourbon biscuits, I like to make them with oreos too! Any vegan biscuit will work well. Find the recipe here.

Nut Roast Burgers

I will admit, I’ve never been the best at taking pictures of burgers. I can make them taste good, but they’re difficult to photograph! These are no different – delicious but not the prettiest! These Nut Roast Burgers are packed full of nuts and herbs and are really great in cobs/buns or with a salad. Find the recipe here.

Bolognese Fries

In this recipe, potatoes are cut into wedges, roasted in the oven, and then topped with a bolognese mixture and grated vegan cheese which then gets melted on top. Delicious! Find the recipe here.

Roasted Butternut Squash & Chickpea Salad

Yes, vegans do also eat salad. But tasty salad! This salad roasts up butternut squash with chickpeas (which go lovely and crispy!), and is served with rocket (or arugula if you’re American) and a simple but tasty tahini dressing. Salads don’t have to be sad! Find the recipe here.


When you hear “brookies” do you think of brownies with cookie dough? Or of cookies that are brownie like? These are the latter – based off my brownie recipe, but made into cookies. Rich and gooey, but less messy than a brownie, these are some of my most requested cookies! Find the recipe here.

Creamy Courgette Pasta

This is a recipe from waaaay back in the archives, but it’s simple and tasty, so give it a go! Soya cream (or whatever type of single cream you prefer) mixed with pasta and sauteed onion, garlic, and courgette. Find the recipe here!

Carrot and Butterbean Soup

On a rainy day like today, some hot thick soup is perfect, and this carrot and butterbean soup fits the bill! Packed full of carrots and beans, it is great served with warm bread or pitta. Find the recipe here.

Chocolate Crumbed Banana Muffins

Do you ever find yourself with slightly sad bananas that you never got round to eating? Don’t fancy making a whole loaf of banana bread? These banana muffins are just what you need! Dotted with chocolate chips, and topped with a crunchy cocoa crumb topping, they are a great way to use up overripe bananas. Find the recipe here.

Biscoff Rocky Road

A new recipe?! Yes that’s right, the first one of VeganMoFo 2019! I’m not completely out of ideas. This recipe is for rocky road bars that are packed full of biscoff cookie spread. Yum! Find the recipe here.

Pea Pesto Pasta

Ok, so how GREEN is this plate? Practically exudes health, doesn’t it? Well, it’s actually very tasty. Another recipe from a while back on the blog, this pasta uses peas as the base of a pesto sauce, with nutritional yeast, lemon juice, and olive oil. Find the recipe here.

Mediterranean Baked Butter Beans

Butter beans are one of my favourite beans – how about you? This meal is a thick stew, with soft butter beans, sweet carrots, and herby tomatoes. It’s baked in the oven to allow the flavours to meld, and is perfect on a chilly rainy day. Find the recipe here.

Best Seitan Burgers

These burgers take a little more effort to make, as they need steaming before they are fried, but they are SO worth it. Made with a mix of seitan and TVP mince, they have the perfect bite, and work perfectly to be barbecued (or grilled, if you’re American). Find the recipe here.

Pasta with White Bean & Rosemary Sauce

Also known as “hidden veg sauce” as this pasta sauce looks like a creamy tomato sauce but is also packed full of carrots and beans! The rosemary gives it a lovely hearty flavour too. Find the recipe here.

Borlotti Bean Soup

This is perhaps our favourite soup to make – delicious and full of pasta and beans making it a great meal. Find the recipe here!

Pizza Sticks

Bank holiday weekend, so what’s better than pizza? Well, these are pizza made into breadstick form, snackable and delicious! Find the recipe here.

Vegan Meringues

It’s a pretty sunny day and these meringues make the perfect light sweet snack! They go great with summer berries too. I used to think you could never make vegan meringues – but you can! Find out how here.

White Chocolate Biscoff Cookies

Another biscoff recipe? Yes, maybe I’m in a bit of a phase, but it’s tasty! I first posted these on my instagram a while back and they went down really well, so here’s the recipe!

Cheese Stuffed Bean Burgers

The final recipe of VeganMoFo 2019! Where has it gone? These burgers work great with your favourite melting cheese – which is cubed and stuffed into the centre of the burgers before they’re cooked, letting you bite into a gooey melty cheese filled burger, delicious! Find the recipe here.


Thank you to everyone who joined me for VeganMoFo 2019, it’s always so lovely seeing the new creations everyone comes up with!