If you love rich, gooey chocolate chip cookies and the spiced, caramel-like flavor of Biscoff cookies or cookie butter, you’re in for a treat. These Small Batch Biscoff Chocolate Chip Cookies combine the classic comfort of warm chocolate chip cookies with the irresistible depth of Biscoff spread — and they’re completely egg-free and meat-free.
Perfectly portioned for small cravings, this recipe makes about 6 to 8 bakery-style cookies: chewy, crispy on the edges, soft in the center, with gooey chocolate chunks and swirls of Biscoff goodness in every bite. Whether you’re following a plant-based diet, avoiding eggs, or simply baking for one or two people, this recipe delivers maximum flavor with minimal ingredients — and zero animal products.
Let’s dive into how to bake these decadent, egg-free, meat-free Biscoff chocolate chip cookies at home.
Why You’ll Love These Small Batch Biscoff Chocolate Chip Cookies
Small batch — no temptation of dozens of cookies lying around
Infused with creamy, spiced Biscoff spread for a caramel-like twist
Packed with gooey chocolate chips or chunks
Egg-free and meat-free — suitable for vegetarians or plant-based diets
Quick and easy — ready in under 30 minutes
Perfectly chewy with crisp edges
Whether you’re a Biscoff lover or simply craving bakery-style cookies without animal products, this recipe is your new go-to.
What is Biscoff?
Biscoff, also known as cookie butter or speculoos spread, is made from crushed spiced biscuits (speculoos) that originated in Belgium. It has a rich, caramelized, slightly spiced flavor — think cinnamon, ginger, and brown sugar — blended into a creamy, spreadable form.
Biscoff adds:
A deep, caramel-like sweetness
Subtle warmth from spices
Buttery, melt-in-your-mouth texture
In cookies, Biscoff pairs beautifully with chocolate, making these treats incredibly decadent and unique.
Ingredients for Small Batch Biscoff Chocolate Chip Cookies (Egg-Free & Meat-Free)
Dry Ingredients:
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ¼ cup plant-based butter, softened
- 3 tablespoons Biscoff spread (creamy variety works best)
- ¼ cup brown sugar (packed)
- 2 tablespoons granulated sugar
- 2 tablespoons plant-based milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
Add-Ins:
- ½ cup chocolate chips or chopped chocolate (dairy-free for fully plant-based option)
- Optional: extra Biscoff spread for swirling or topping
Tools You’ll Need
Mixing bowl
Whisk and spatula
Baking sheet
Parchment paper
No fancy equipment required — these cookies are as simple as they are delicious.
Step-by-Step Instructions
1. Preheat & Prepare
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
2. Cream Butter, Biscoff & Sugars
- In a bowl, beat together plant-based butter, Biscoff spread, brown sugar, and granulated sugar until creamy and fluffy (2-3 minutes).
- Add plant-based milk and vanilla extract; mix well.
The plant-based milk replaces eggs, adding moisture and binding the dough naturally.
3. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined — don’t overmix.
4. Add Chocolate Chips
- Fold in chocolate chips or chunks, reserving a few for topping if desired.
- For extra indulgence, gently swirl in an additional tablespoon of Biscoff spread at this stage.
5. Portion & Bake
- Scoop 6 to 8 cookie dough balls onto the prepared baking sheet, leaving space for spreading.
- Top with extra chocolate chunks or a drizzle of Biscoff, if desired.
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked — they’ll firm up as they cool.
6. Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely — or enjoy warm for melty chocolate goodness.
Why No Eggs?
Eggs provide moisture and structure in traditional cookies, but in this recipe:
Plant-based milk replaces moisture and binding
The fat from Biscoff and plant-based butter ensures chewy, tender cookies
The leavening agents (baking soda and powder) create the perfect texture
The result? Chewy, rich, flavor-packed cookies without eggs or animal products.
Storage & Make-Ahead Tips
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days — they stay soft and chewy.
- Freeze baked cookies for up to 2 months; thaw at room temperature when ready to enjoy.
- Freeze unbaked dough balls and bake directly from frozen, adding 1-2 minutes to bake time.
Flavor Variations to Try
Love experimenting? Here are fun twists on this recipe:
- Nutty Biscoff Cookies: Add ¼ cup chopped pecans, walnuts, or almonds.
- Biscoff Double Chocolate: Replace 2 tablespoons of flour with cocoa powder for richer cookies.
- Espresso Infusion: Stir in ½ teaspoon instant coffee granules for a café-inspired treat.
- Biscoff Stuffed Cookies: Place a small dollop of Biscoff spread inside each dough ball for gooey centers.
- Coconut Crunch: Fold in shredded coconut for texture and tropical notes.
Common Questions
Can I make these fully vegan?
Yes! As long as your butter and chocolate are dairy-free, this recipe is entirely plant-based.
What’s the best plant-based butter?
Use stick-style vegan butter (e.g., Earth Balance, Miyoko’s, Flora) for the best texture.
Can I double the recipe?
Absolutely — double all ingredients and bake in batches. Great for small gatherings or gifting.
Can I substitute crunchy Biscoff?
Yes, crunchy Biscoff spread adds texture, though creamy yields smoother dough.
How do I make thicker cookies?
Chill the dough for 15-20 minutes before baking for thicker, puffier cookies.
Why Small Batch is Perfect
Small batch baking means:
Fewer ingredients and less prep
Fresh cookies on demand
No risk of overeating an entire tray
Perfect for solo treats, date nights, or when you want just enough
And with rich, spiced Biscoff spread in the mix, these cookies feel extra special, even in small portions.
The Perfect Texture
These Biscoff Chocolate Chip Cookies strike the ideal balance:
Crisp edges for satisfying bite
Soft, chewy centers
Gooey chocolate puddles
Hints of caramel and spice from Biscoff
All achieved without eggs, without meat, and without sacrificing indulgence.
Final Thoughts: Your New Favorite Cookie
Biscoff lovers and cookie enthusiasts alike will adore these Small Batch Biscoff Chocolate Chip Cookies. They’re chewy, gooey, full of spiced caramel flavor, and completely egg-free and meat-free.
In under 30 minutes, you can enjoy freshly baked, bakery-style cookies with minimal effort, perfect for treating yourself or sharing with someone special.