Biscoff Banana Cookies
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Vegan
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Dairy-Free
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Egg-Free
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Nut-Free
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Soy-Free
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Vegetarian
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Prep: 25
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Cook: 35
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Total: 1h 10m
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Difficulty: Intermediate
Method
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In a medium bowl, sift together the flour, baking soda, and salt. Whisk to combine.
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In a large mixing bowl, mash the banana and stir in the vanilla extract. Whisk in the melted vegan butter and both sugars until smooth.
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Add the dry ingredients to the wet mixture and stir until just combined. Fold through the chocolate chunks.
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Gently swirl in the Biscoff spread - avoid overmixing to keep those gooey Biscoff pockets.
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Place the dough in the freezer for 20 minutes to firm up.
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Preheat oven to 175°C. Scoop the dough into 10 large cookies and place onto a lined baking tray.
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Bake for 12 minutes, or until the edges are golden and the centres are still soft.
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Allow to cool slightly, then sprinkle with flaky salt before serving.
In this recipe