In my Cookie Jar today you will find some super chunky Vegan White Chocolate & Speculoos Cookies. Their delicious taste of caramel and big chunks of dairy-free white chocolate may make it difficult for you to close the jar 😉.
Before making these Vegan White Chocolate & Speculoos Cookies I first thought to myself that Speculoos butter spread was far too high in sugar! This is true but if this is what I was craving I should not fight it and enjoy every single mouthful of these crunchy, caramelised and buttery cookies. One cup of tea with a couple of cookies, and my craving faded away.
These Vegan White Chocolate & Speculoos Cookies are also also gluten-free, however if you do not have gluten-sensitivity feel free to swap the buckwheat flour and gluten-free oats for plain wheat flour and regular oats instead. The good things with cookies is that the recipe is easy to adapt.
LOTUS BISCOFF COOKIE BUTTER SPREAD
I have used the Lotus Biscoff Cookie Butter to make my Vegan White Chocolate & Speculoos Cookies. There are dairy-free so that I can use it to make delicious vegan recipes. The spread is made in Belgium with the original Lotus biscuits and let me tell you that it just tastes like it, the only difference is that it comes in the shape of a very creamy and indulgent dairy-free butter 😊.
WHAT IS A GOOD COOKIE ?
Some people like their cookies thin and crunchy, while others prefer their cookies to be chunky with a slightly gooey centre. The truth is, when it comes to define what a good cookie should be like, there is no right answer!
The same goes for chocolate or coffee! For instance, I like my chocolate to be very dark while for my sister the best one is the white chocolate … for some people the best coffee needs to be an espresso while I would argue that nothing can beat a good cappuccino! The reality is that it all depends on your preferences!
All I know for sure is that with a homemade cookie, not only will you be able to make your perfect cookie, but you will also know what goes into it 😉.
Chunky and Crunchy Speculoos Cookies which happened to be dairy-free & gluten-free too!
I hope you try and like this Vegan White Chocolate & Speculoos Cookies, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
The recipe for a crunchy, caramelised and buttery vegan cookie !
- 80 gr oats (gluten-free)
- 80 gr buckwheat flour
- ½ tsp. baking powder (gluten-free)
- 30 gr cane sugar
- ½ tsp. sea salt
- 20 gr white chocolate chunks (dairy-free)
- 130 gr speculoos butter spread
- 20 gr coconut oil (melted)
Preheat your oven to 180°C.
Place the oats in your food processor and blend until finely ground.
In a large bowl whisk together the oats, buckwheat flour, baking powder, cane sugar, salt, then the white chocolate chunks.
Add in the Speculoos spread butter, coconut oil, and mix with your hands until it forms a smooth dough.
Scoop 2 tablespoon of the cookie dough onto the prepared baking tray and pat it slightly.
Bake for 15 to 20 minutes, until they turn a lovely golden brown. Do not worry if your cookies come out of the oven soft, they will harden as they cool.
Wait 5 minutes and place on a wire rack for 10 minutes.
I keep mine in a cookie jar for up to 1 week.