Vegan Biscoff Cookie Pie Recipe
This Vegan Biscoff Cookie Pie recipe is the ultimate dessert for Biscoff lovers. A thick New York-style cookie is packed with chocolate chips and wrapped around layers of gooey Biscoff spread, crunchy Biscoff biscuits and creamy vegan white chocolate chips. Baked until golden with a molten centre, this showstopping cookie pie is perfect for birthdays, celebrations or simply treating yourself.
TL;DR
- Gooey Biscoff-filled cookie pie
- Thick New York-style chocolate chip cookie
- Packed with Biscoff biscuits and white chocolate chips
- Perfect for birthdays and celebrations
- Freezer-friendly make-ahead dessert
- A must for Biscoff lovers
Vegan Biscoff Cookie Pie Recipe
Ingredients
For the Cookie
- 3 Flax Eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg)
- 345g Vegan Baking Block
- 1 tsp Vanilla Extract
- 240g Light Brown Sugar
- 240g Caster Sugar
- 600g Vegan Chocolate Chips
- 300g Self Raising Flour
- 450g Plain Flour
- 1 tbsp Baking Powder
- ¼ tsp Heaped Bicarbonate of Soda
- Pinch of Salt
For the Filling
- 100g Vegan White Chocolate Chips
- 400g Biscoff Spread
- 50g Biscoff Biscuits
How to Make Vegan Biscoff Cookie Pie Recipe
For the Cookie
- Grease and line a loose-bottomed 8-inch round cake tin.
- Make the flax eggs by mixing 3 tbsp ground flaxseed with 9 tbsp water. Leave to thicken for 5 minutes.
- Beat together the vegan baking block, vanilla extract, light brown sugar and caster sugar until just combined. There should still be small nuggets of butter, so avoid overmixing.
- Stir in the vegan chocolate chips.
- Add the self-raising flour, plain flour, baking powder, bicarbonate of soda and salt. Mix until combined.
- Add the flax eggs and mix just until a dough forms.
- Divide the dough into three equal portions.
Assembling and Filling
- Press one third of the cookie dough into the base of the prepared tin.
- Use another third to line the sides of the tin, sealing the join between the base and sides well.
- Melt the Biscoff spread in the microwave for around 30 seconds until pourable.
- Pour enough Biscoff spread over the base to cover it.
- Sprinkle over half of the vegan white chocolate chips and half of the broken Biscoff biscuits.
- Pour over the remaining Biscoff spread.
- Sprinkle over the remaining white chocolate chips and Biscoff biscuit pieces, pressing down any pieces that stick up.
- Freeze for at least 1 hour.
- Once frozen, use the remaining cookie dough to create a lid, carefully sealing the edges to the sides of the pie.
- Freeze for another hour.
Baking
Once fully chilled, remove from the tin, slice and serve.
Preheat the oven to 180°C/350°F.
Bake the cookie pie straight from the freezer for 35–45 minutes, or until golden brown on top.
Leave to cool completely before transferring to the fridge.
Top Tips
- Freeze between each stage to help keep the filling inside the cookie.
- Seal the edges carefully to prevent the Biscoff spread leaking.
- Break the biscuits into uneven chunks for plenty of crunch.
- Allow the cookie pie to cool completely before slicing for clean portions.
- Warm slices for a few seconds in the microwave if you prefer a gooey centre.
Storage
Store the cookie pie in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You can also freeze individual slices for up to 3 months. Defrost at room temperature or warm gently in the microwave before serving.
Serving Suggestions
This cookie pie is delicious served:
- Warm with vegan vanilla ice cream
- With extra melted Biscoff spread drizzled over the top
- Alongside vegan whipped cream
- As a birthday dessert instead of cake
- With a hot cup of coffee or tea
FAQs
Recipes Similar to Vegan Biscoff Cookie Pie Recipe
Vegan Biscoff Cookie Pie
Difficulty: Medium20
servings2
hours45
minutes2
hours45
minutesA giant cookie pie filled with Biscoff spread, Biscoff biscuits and white chocolate chips.
Ingredients
- For the cookie
3 Flax Eggs ( 1 tbsp ground flaxseed mixed with 3 tbsp water per 'egg')
345g Vegan Baking Block
1 tsp Vanilla Extract
240g Light Brown Sugar
240g Caster Sugar
600g Vegan Chocolate Chips
300g Self Raising Flour
450g Plain Flour
1 tbsp Baking Powder
1/4 tsp Heaped Bicarbonate of Soda
Pinch of Salt
- For the filling
100g Vegan White Chocolate Chips
400g Biscoff Spread
50g Biscoff Biscuits
Directions
- For the cookie
- Grease and line a loose bottom, 8 inch round tin.
- Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside.
- Beat together the baking block, vanilla extract and sugars until just combined. There should still be nuggets of the baking block so don't over mix.
- Stir in the chocolate chips.
- Mix in the two flours, baking powder, bicarbonate of soda and salt.
- Add in the flax egg and mix just until a dough forms.
- Divide into three even parts.
- Assembling and filling
- Use 1 third to line the bottom of the prepared tin. Use another third to make the sides by pressing it up the sides of the tin. Make sure to seal the join between the bottom and sides so the Biscoff spread won't leak.
- Melt the Biscoff spread by putting it in a bowl and microwaving it for 30 seconds.
- Pour enough Biscoff spread to cover the bottom of the cookie pie. Sprinkle in half the white chocolate and half the Biscoff biscuits (break them up by hand into small pieces).
- Pour the remaining Biscoff spread on top and sprinkle the remaining white chocolate and Biscoff biscuits on that, pressing in any that stick out.
- Freeze for at least one hour
- One frozen you can use the last third of the cookie dough to make the lid, once again making sure the edges are sealed where the sides and lid join.
- Freeze for another hour
- Baking
- Preheat the oven to 180ºc/350ºf. Once it is up to temperature put the cookie pie in straight from the freezer.
- Bake for at least 35 minutes until it is browned on top. Leave to cool before putting in the fridge.
- Once completely cold, remove from the tin and serve.
Comments
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