How to prepare it


The cream cheese filling:
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Mix the vegan cream cheese, Biscoff spread and vanilla extract into a bowl, adding the plant milk at the end.
Using a teaspoon, pour small circles of the mixture onto parchment paper forming little circles - make sure they're of equal dimensions. Place it in the freezer for 2-3 hours.
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The cookie dough:
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Add the flour, baking powder and sea salt into a bowl and mix.
In a separate bowl. add the sugar, melted butter, yogurt, vanilla extract and Biscoff spread and mix together with a spatula.
Start folding in the dry ingredients into the wet ones slowly, while mixing with a spatula. Once done, add the small Biscoff biscuit and fold them in - this will add an extra crunch to your cookies.
Cover the bowl with cling film then pop in the fridge for 1-2 hours.
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For the cookies:
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Start preheating the oven at 180° 20 minutes before removing your cookie dough from the fridge.
Using an ice cream scoop or a spoon, scoop some cookie dough from the bowl and wrap around 1 piece of the frozen cream cheese, shape with your hands keeping a thickness of no more than 2cm. Repeat the process until finished, while adding the cookies one by one on an oven tray lined with parchment paper.
Bake for 13-15 minutes or until edges are golden. Once done, let the cookies cool on the tray for 10 minutes so they can firm up.

For decorating:
(optional)

Mix 1 teaspoon of Biscoff with 4 tablespoons of plant milk and add in a piping bag.  Cut the end of it and decorate the cookies as preferred, adding crumbs of Biscoff biscuits on top.

Enjoy!