Biscoff Banana Buttercream Sandwich Cookies (Vegan)
Indulge in these delightful sandwich cookies, featuring a Biscoff Cookie Butter cookie paired with a creamy banana buttercream filling. Each bite offers a perfect combination of crunchy on the outside and chewy on the inside cookie base, complemented by a rich and velvety banana-flavored filling. The warm spices of the Biscoff and the sweetness of the banana are a delight to the tastebuds. These simple yet flavorful cookies are also dairy and egg-free.
PREP TIME
30 minutes
COOK TIME
12 minutes
INGREDIENTS
17
Serves: 10
Ingredients
Biscoff Cookies
- 4 Tbsp4 Tbsp4 Tbsp Oat Milk, Organic, -room temperature (any plant-based milk will work)
- 0.75 cup0.75 cup0.75 cup Biscoff Cookie Butter - Lotus Biscoff
- .75 cup.75 cup.75 cup Plant-Based Butter, -room temperature
- 3 cups3 cups3 cups All Purpose Flour
- .75 cup.75 cup.75 cup Cane Sugar
- .75 cup.75 cup.75 cup Coconut Sugar
- 2.25 tsp2.25 tsp2.25 tsp Baking Powder
- .75 tsp.75 tsp.75 tsp Baking Soda
- 1.33 Tbsp1.33 Tbsp1.33 Tbsp Vanilla Extract, (1 tbsp + 1 tsp)
- 4 Tbsp4 Tbsp4 Tbsp Turbinado Sugar, (for rolling)
Banana Buttercream
- 3 cups3 cups3 cups Powdered Sugar
- 12 Tbsp12 Tbsp12 Tbsp Plant-Based Butter, -room temperature
- 3 Tbsp3 Tbsp3 Tbsp Dairy-Free Whipping Cream, (needs to be cold)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 70 grams70 grams70 grams Green Banana, -sliced and quartered
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To Prepare the Biscoff Cookies: To a small bowl, add the flour, baking soda and baking powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, Biscoff cookie butter, cane sugar and coconut sugar. Using a hand mixer, blend the ingredients together on medium-high speed for 2 minutes.
- Add the milk and vanilla extract and continue blending on medium-high speed for another 30 seconds.
- Add the dry ingredients to the wet ingredients, blend the ingredients together with the hand mixer on medium speed just until no more flour can be seen.
- Place the cookie dough in the refrigerator. Preheat the oven to 350F and line two cookie sheets with parchment paper.
- Once the oven reaches temperature, you can begin scooping the cookies. Scoop 2 tablespoon size cookie dough balls, roll them between your palms to smooth them out and place them on the prepared pans.
- Flatten each dough ball into a thick disk and dip the tops into the turbinado sugar. Return the cookie dough back to the refrigerator between batches.
- Bake the cookies for 11 to 13 minutes – mine baked perfectly at 12 minutes. Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. The cookies need to cool to room temperature before frosting.
- To Prepare the Banana Buttercream: To the bowl of a stand mixer, add the butter and banana. Cream the butter and banana on high with a balloon whisk attachment for 2 minutes. *** A greener banana works better for the buttercream; it has less moisture. The riper the banana the looser the buttercream will be.
- Add the powdered sugar and continue blending on high for another 30 seconds to 1 minute. Add the heavy cream and vanilla extract and continue blending at high speed for 3 minutes. ***If the buttercream seems too loose to pipe, place it in the refrigerator for 15 to 20 minutes to firm up before placing it in the piping bag.
- To Assembly the Sandwich Cookies: Take half of your cookies and place them bottom side up and pair them with a similar sized cookie positioned bottom side down. Place the banana buttercream in a piping bag, fitted with the piping tip of your choice. You can also add the buttercream to the cookies with a knife if you prefer.
- Pipe equal amounts of buttercream to half of the cookies – the half with the bottom facing up. Place the frosted cookie's pair on top of the frosting. The cookies are ready to serve.
- Store the cookies in an airtight container at room temperature.
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About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 734 |
| Fat: | 33 g |
| Carbohydrates: | 102 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 304 mg |
| Fiber: | 1 g |
| Sugars: | 63 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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