Biscoff Cornflake Cookies (vegan)
These Biscoff cornflake cookies are crunchy, chewy, soft, and so delicious. The buttery Biscoff spread with crispy cornflakes, chopped Biscoff cookies, and rolled oats give these cookies the best textures that make them so addicting. You won’t be able to just eat one!
The dough comes together quickly with no eggs or dairy. Each bite has that warm caramelized spice from the Biscoff, balanced by the light crunch of cornflakes folded throughout. Once baked, the edges are golden and crisp, while the centers stay soft and chewy. A sprinkle of flaky sea salt on top balances out all the sweet.
Make sure to use unsweetened cornflakes, not frosted flakes in these cookies. I like the brand The Real Cereal Company because the ingredients are simply just corn and salt. Nature’s Path Organic cornflakes is also a good option.
These Biscoff cornflake cookies are perfect for any occasion, especially during the holidays right now. The sweet and salty flavors and contrasting textures make them unique and a major crowd pleaser.
If you make these vegan Biscoff cornflake cookies, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Biscoff Cornflake Cookies (vegan)
Ingredients
- 1/4 cup vegan butter, melted
- 1/2 cup Biscoff spread (or cookie butter spread)
- 1/4 cup organic brown sugar
- 2 Tbsp pure organic cane sugar
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour (not packed)
- 1/4 cup rolled oats
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup unsweetened cornflakes (I used The Real Cereal Company)
- 1/2 cup chopped Biscoff cookies
- flaky sea salt for topping, optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Make the flax egg in a small bowl. Add the ground flaxseed and water and stir until well combined. Set aside for 5 minutes to thicken.
- In the bowl of your stand up mixer (I used my KitchenAid), add the melted butter, Biscoff spread, organic brown sugar, and organic cane sugar. Use the paddle attachment and mix until well combined for about 1-2 minutes.
- Add the flax egg and vanilla. Mix again until well combined. Add the flour, oats, salt, baking soda, and baking powder. Mix until combined. Add the cornflakes and chopped Biscoff cookies. Mix until combined. I like to pulse my mixer (high speed for a few seconds, then off) to mix without over mixing.
- Scoop about 2 Tbsp of dough and roll it into a ball. Place on the baking sheet and slightly flatten each dough ball with your palm. Place extra chopped Biscoff cookies on top if desired.
- Place the baking sheet in the freezer for 15 minutes before baking. Then bake for 10-15 minutes, depending on how big you made your cookies. Make sure you don’t over bake, the middle should still be a little soft when you pull them out of the oven. The cookies will firm up as they cool on the pan. Sprinkle flaky sea salt on top. Let them cool on the pan for at least 15 minutes before placing them on a wire rack. Enjoy!
