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Biscoff Shortbread Bars

 Biscoff Lotus Cookie Vegan Shortbread

Who doesn't love Biscoff? So rich and decadent, this recipe was actually an accident but turned out amazing since it required only a few ingredients! It was also picky kiddo approved!

Serving Size: 8-10 slices/bars   Prep Time: 15 minutes         Cook Time: 25-30 min



Shortbread mix:

  • 2 c gluten free flour blend cup for cup
  • 1 c Organic Brown Sugar (see Tips)
  • 1/2 cup Vegan butter, softened
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Biscoff butter mix:

  • 1 package (8.8 oz) of Biscoff Lotus cookies
  • 4-6 TB plant milk

Optional topping;

  • Biscoff butter mix


  1. Preheat oven to 350 F
  2. In medium bowl, whisk flour and salt.
  3. In another bowl, combine and beat sugar, butter, vanilla until smooth.
  4. Add butter mix to flour mix and beat until folded and a dough forms (see tips)
  5. For Biscoff butter mix, put 3/4 package of Biscoff cookies in food processor or fry blender).  If you don’t have a food processor or a high speed blender, it will help if you crush the cookies prior to blending. Very slowly add in plant milk until thick “butter” consistency forms. It should be like a drippier nut butter (so you can spread it), but not extremely runny so if you have to cut back/add more plant milk adjust liquid (some plant milk is thicker than others, so it really depends on which kind you use). Set aside.
  6. Using about 3/4 of dough, press dough into 9" pan (round or square) like you would a pie crust. 
  7. Take Biscoff butter and spread layer over the pressed dough in the pan. 
  8. Using remaining dough, crumble pieces (smaller but doesn't have to be exact) over the Biscoff butter.
  9. Bake at 25-30 minutes, watching carefully to be sure shortbread doesn't burn. Remove and let cool.
  10. Using remaining Biscoff cookies from package, blend with plant milk. You will want it to be more of a glaze so add in plant milk slowly until drippy consistency.
  11. Drizzle Biscoff butter glaze over your finished shortbread. 
  12. Serve with vegan vanilla ice cream or fresh
    Vegan Biscoff Lotus Cookie Shortbread



- Regular wheat flour can be substituted 1:1 for GF flour. 

- Organic Coconut Sugar can be substituted 1:1 - it's a preference of taste. You can also use another sugar free option of choice. I have not tried it this way, but just be sure to use one that is 1:1.

- If the dough seems too dry, add in some plant-milk slowly. This recipe is forgiving with gluten free flour since the finished product is meant to be crumbly.

- If you are looking for a "lighter" version of this recipe, you can also reduce the butter and add applesauce for part of it. I haven't tried it and don't recommend eliminating all of the butter as the texture might be too dry. 

- You can also simply buy Biscoff butter spread at the store

- Sub Biscoff with preserves or other GF spread of choice to make 100% gluten free.