Vegan Biscoff Cookie Pie
If there’s one thing my husband and I can agree on, it’s that Biscoff makes everything better! So when his birthday rolled around, I knew I had to create something extra special and so this vegan Biscoff cookie pie was born.
Rich, creamy, and packed with that irresistible Biscoff flavour, this dessert became an instant hit with all the family. The best part? It’s completely plant based, but you would never guess from how indulgent it tastes. Whether you’re baking for a celebration or just want to treat yourself (and your loved ones) to something sweet, this recipe is as easy to follow as it is delicious.

This recipe is 100% vegan so is also egg and dairy free. It is packed full of different flavours and textures with the soft, melty Biscoff spread, crunchy biscuits and smooth chocolate chips. This recipe is easy to follow and understand. Just take it step by step and you can make this impressive vegan Biscoff cookie pie for all occasions.
My favourite chocolate to use in this recipe is JM Posner vegan milk chocolate for inside the cookie dough. You could also use their vegan white chocolate for inside the cookie pie. I also like to use this oat blonde white chocolate which is what I used this time inside the pie. For the Biscoff spread I used smooth Biscoff spread but I don’t think using crunchy Biscoff spread would make too much of a difference.
If you wanted to make it look even more impressive you could reserve a little bit of the Biscoff spread or melt some white chocolate and drizzle it over once the cookie pie has cooled.
If you liked this vegan Biscoff cookie pie recipe you might like some of my other recipes including a New York Style chocolate chip cookie that is also vegan.
Vegan Biscoff Cookie Pie
Difficulty: Medium20
servings2
hours45
minutes2
hours45
minutesIngredients
- 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.