Eggless Chewy Biscoff Cookies

If you love the spiced caramel taste of speculoos, you are going to enjoy these chewy biscoff cookies.

They have soft centers, crisp edges, and plenty of warm cinnamon flavor in every single bite.

Best of all, this is a completely eggless recipe. It is perfect if you have an egg allergy or if you simply do not eat eggs.

I mix cookie butter directly into the dough and fold in crunchy cookie crumbs to give each bite great texture.

Once they bake, a quick drizzle of melted cookie butter over the top makes them look and taste like a bakery treat.

Why You’ll Love It

Irresistibly Chewy Texture – Chilling the dough keeps them wonderfully thick and soft with the perfect chew in every bite.

Triple Biscoff Goodness – You get cookie butter in the dough, crushed biscuits inside, and a warm drizzle on top.

No Fancy Egg Substitutes – Regular milk binds everything together perfectly, so you do not need to buy expensive specialty ingredients.

Warm Spiced Flavor – Added ground cinnamon blends smoothly with the rich cookie butter to create the ultimate cozy flavor.

Ingredient List

For the Cookies

• 6 tbsp Unsalted Butter, Softened
• 1/2 cup Biscoff Cookie Butter
• 1/2 cup Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 3 tbsp Milk
• 1 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Crushed Biscoff Cookies

For the Topping

• 9 Biscoff Cookies, Halved
• 1/4 cup Biscoff Cookie Butter

Directions

Step 1

In a large bowl, beat the butter, 1/2 cup cookie butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the milk and vanilla until smooth.

Step 2

In a separate bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the butter mixture and mix on low just until combined, then fold in the crushed cookies.

Step 3

Cover and chill the dough for 45 minutes. Cookie butter softens quickly in the oven, so this step keeps the cookies thick and chewy.

Step 4

Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tbsp balls and place them 2 inches apart.

Step 5

Bake for 10-12 minutes, until the edges are golden and the centers are still soft. Right out of the oven, gently press a cookie half into the top of each one.

Step 6

Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 7

Microwave the 1/4 cup cookie butter for 15-20 seconds, until pourable, and drizzle it over the cooled cookies.

Let the drizzle set for 15 minutes before serving. Makes about 18 cookies.

Tips

Chill the Dough Completely

You’ll get the best results if you give the dough the full 45 minutes in the fridge. Cookie butter has a high fat content that softens very quickly once heat hits it.

Because this is an eggless recipe, chilling keeps the fat solid so your cookies bake up thick and chewy instead of melting into thin puddles.

Spoon and Level Your Flour

From my experience, dipping a measuring cup straight into a bag of flour packs down way too much powder. Excess flour makes eggless cookies dry and crumbly rather than soft.

I recommend fluffing your flour with a spoon, gently scooping it into the measuring cup, and sweeping the top flat with the back of a butter knife.

Keep the Crushed Cookies Chunky

When you crush the cookies for the dough, aim for pea-sized pieces instead of fine dust. Fine crumbs act like extra flour and will soak up the milk, drying out your dough.

Leaving larger pieces gives you sweet, crunchy pockets inside every bite that balance the soft cookie texture.

Try These Next

• Eggless Biscoff Cookie Butter Pancakes
• Eggless Brown Butter Blondies
• Eggless Snickerdoodle Cookies

Questions You Might Have

Can I use plant-based milk instead of regular dairy milk?

Yes, any plain non-dairy milk like almond, oat, or soy milk works great in this recipe.

Since this eggless recipe only uses three tablespoons of milk for moisture, the swap will not change the sweet flavor or soft texture.