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  • Writer's pictureMealsbymiri

Biscoff Chocolate Sandwich Cookies

What's better than chocolate cookies? Biscoff chocolate sandwich cookies. Okay yeah I guess it does depend on the mood and there's definitely something to be said for the classic chocolate cookie as well. But my point is: These cookies are DELICIOUS! In addition to a super delicious double chocolate cookie you get a solid Biscoff centre and a fluffy Biscoff buttercream around the edges! If you love both Biscoff and chocolate this dessert is sure to be right up your alley.


Ingredients

Cookies:

150g vegan butter

75g brown sugar

165g granulated sugar

1,5 tbsp crushed flax seeds

4,5 tbsp water

210g all purpose flour

30g cocoa powder

0,25 tsp table salt

0,75 tsp baking powder

0,75 tsp baking soda

100g vegan chocolate


Filling: 70g vegan butter

200g Biscoff spread

150g powdered sugar

100g melted Biscoff spread in middle of cookies


Method:


Mix crushed flax seeds and water to form a gloopy “flax egg”. Cream butter, brown sugar and sugar together until smooth. Add the flax egg and mix again until completely combined. Add flour, cocoa powder, salt, baking powder and baking soda and mix until almost combined. Chop the vegan chocolate, add to the batter and mix until incorporated. Leave the dough in an airtight container to rest in the fridge for at least 2 hours or overnight. Once rested, preheat the oven to 200 degrees Celsius, and use an ice cream scoop to scoop the dough out into equal sized balls onto one-two baking trays lined with parchment paper. Bake each tray in the middle rack of the oven for approximately 13-14 minutes. Remove the tray from the oven and let the cookies cool for a few minutes on the tray.

Tip: As you remove the cookies from the oven you can use a large round cookie cutter to shape the cookies into perfect rounds. Simply place it around the edges of one cookie and shake it around to lightly and evenly add pressure on the edges of the cookie.

After a few minutes transfer the cookies to a cooling rack until cooled completely. Make the filling by whipping together vegan butter, 100 grams of the Biscoff spread and 150g powdered sugar until light and fluffy. Add to a piping bag. Melt the remaining 100g of the Biscoff spread. On the underside of one cookie, pipe a thick ring of frosting. Use a spoon to spoon in melted Biscoff spread, enough to cover the cookie inside of the frosting, but don't overfill as that will result in the filling spilling over the sides. Place another cookie on top of the frosting, pressing down until they stick together, making a cookie sandwich. Repeat this until you have no more cookies left! Enjoy right away or store in the fridge until serving. These will stay good for at least a few days or even up to a week.




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