Go Back
+ servings
stack of homemade biscoff cookies with cookie butter dripping over them and coffee in the background.

Vegan Speculoos Cookies (Homemade Biscoff)

These vegan speculoos cookies are a must for your holiday baking list. Crunchy, thin, aromatic, spiced cookies with a deep caramelized flavor similar to homemade Biscoff, all while being eggless and dairy-free. They're so good you'll want to bake them all year round!
Course Snack
Cuisine Belgian, dutch
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 28
Calories 82kcal


  • 150 g vegan butter (block butter- not margarine/spread), room temperature
  • 120 g demerara sugar (turbinado sugar)
  • 50 g dark muscovado sugar
  • 200 g plain flour
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon allspice
  • ½ teaspoon sea salt


  • Cut the vegan butter into small chunks and place in a large bowl. Use an electric whisk or stand mixer to whisk the butter for 2 minutes. It will become light and airy.
  • Add the demerara sugar, muscovado sugar, ground cinnamon, nutmeg, ginger, cardamom and, allspice and whisk for another 2 minutes to cream everything together.
  • To the bowl, sift in the flour, baking soda, and sea salt. Use your fingertips to rub the flour into the butter mixture. Once the mixture resembles a crumb consistency, use your hands to knead the ingredients until they form a dough. Once you have a uniform dough ball, flatten it down into a disc shape and wrap it with cling film. Place in the fridge to chill for at least an hour (you can leave it overnight if preferred).
  • Preheat your oven to 180°C (356°F). Lightly dust your work surface and rolling pin with flour and carefully roll out the dough to approximately ¼ inch in height. Use a 2.5" cookie cutter to cut out cookies and place them on the lined baking tray, leaving at least 2 inches between each cookie.
  • Bake for 10 minutes, then remove from the oven and allow the cookies to sit on the baking tray to cool for about 5 minutes. Carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.


  • Keep them in an airtight container and store them at room temperature. They will easily keep for a couple of weeks but are tastiest when enjoyed fresh within the first 3-4 days. 


  • Make the cookie dough ahead of time and allow time for it to rest and chill in the fridge. You want to refrigerate it for at least an hour but ideally, you can make the dough the day before baking and it will work perfectly.
  • If you prefer more or less spice in your cookies, you can adjust the measurements accordingly. I would describe this recipe as medium spiced, I have tested them with double the spices listed in the recipe which makes a very spicy cookie. 


Calories: 82kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 96mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg