I don’t think you can go wrong with anything Biscoff flavored. These Lotus Biscoff Donuts are soft, sweet, and packed with cookie butter flavor from top to bottom. These cake donuts are topped with a thick Biscoff glaze and filled with crushed, caramelly flavored Biscoff cookies. This recipe can be baked or air-fried and it’s also vegan, dairy-free, and eggless!
Why You’ll Love These Vegan Biscoff Donuts
Well for starters, these cookie butter donuts are beyond delicious. I don’t think I’ve met anyone who doesn’t love cookie butter. I recently made a Biscoff Cake & Biscoff Cinnamon Rolls and had to make a donut version, so here we go!
- Combine cookie butter and donuts, and you have a dessert that you’ll just want to keep eating.
- I love that these donuts are dairy-free and eggless, so they’re allergy and vegan-friendly. BUT I promise you can’t tell.
- These donuts are tender, fluffy, sweet, and full of flavor.
The Biscoff Donut Ingredients
This recipe uses relatively easy-to-find ingredients like vegetable oil and regular all-purpose flour. The only ingredients you may need to go out of your way to buy is the star of the recipe: the cookie butter!
- Vegetable Oil, or melted vegan butter
- Brown Sugar
- Cookie Butter
- Biscoff Cookies
- Dairy Free Milk
- Baking Soda
- Vanilla Extract
- All Purpose Flour
- Vegetable Oil: this can be swapped for melted coconut oil or melted vegan butter. Make sure the oil is cooled- you don’t want the hot oil to melt the sugars in the batter!
- Dairy free milk: this can be swapped with a 1:1 ratio with dairy based whole milk.
Where to Buy Biscoff Cookies
I was able to find Biscoff cookie butter and the cookies at my local grocery store and Target in the aisle with the nut butters and jams. If you’re not able to find these cookies in the store, you can order them online.
You can also order the Lotus Cookie Butter online, however, it is more expensive than buying it in-store (about twice as much!).
If you’re not able to find the Lotus Biscoff Spread in stores, Trader Joe’s also sells delicious cookie butter that is very similar in flavor.
This recipe uses about 1/4 of a jar of the smooth cookie butter, so you’ll have lots left over for other recipes that call for Lotus spread! Or you can use it to eat with fruit like sliced apples (my fav).
the best dairy free milk
This recipe also calls for dairy-free milk. I’m using unsweetened almond milk but you can use whatever your preferred milk is.
Soy milk, oat milk, cashew milk, flax milk, or rice milk would all be great in these donuts. Just make sure it’s unsweetened.
- Digital Scale: for measuring the ingredients accurately
- Measuring Scoops: to help measuring out everything.
- Donut Pans: can’t have baked donuts without a donut pan!
Believe it or not, the type of donut pan you use makes a big impact on the shape and texture of the donut!
I used to use a cheap donut pan that I got at Marshalls, but found that my donuts were coming out flat and not very domed on top. I switched to this donut pan by Bellemain which I love. It gives the perfect domed donuts every time!
How to Make the Donut Batter
🎥 Video Tutorial is Above the Recipe Card Below!
These Biscoff donuts can be made with one bowl! (Fewer dishes, hooray!) The batter is made with melted cookie butter and crushed Biscoff cookies to makes sure the donuts are packed with that distinct Lotus Biscoff flavor. This recipe makes 6-7 donuts.
Below are the simple steps to make them!:
STEP 1: Preheat your oven to 375F or your air fryer to 375F.
STEP 2: Prepare your donut pan by spraying it with cooking spray.
STEP 3: In a large bowl, add the melted cookie butter. Mix in the vegetable oil, applesauce, room temperature dairy-free milk, and vanilla.
STEP 4: Add in the brown sugar, and beat the mixture until well combined.
STEP 5: To the mixing bowl, on top of the wet ingredients, add the flour. Sprinkle the baking soda, cinnamon, and salt on the flour, and mix them together.
STEP 6: Mix the wet and dry ingredients together to form a very thick batter. If the batter is too thick to stir, there may be too much flour in the mixture. Add 1-2 tsp of water to help loosen the batter.
STEP 7: Fold in the crushed Biscoff cookies. Spoon 2-3 tbsp of batter into the donut pan. Even out the tops of the donuts with the back of your spoon. Try not to overfill the pan.
STEP 8: Air fry at 375F for 5-6 minutes.
OR bake at 375F for 11-12 minutes.
Air fryer Donuts vs. Baked Donuts
You can air fry or bake these cookie butter donuts. I found that the air-fried donuts cooked faster, had a bit of a crispier “shell” on the outside, and were more moist on the inside.
The baked version took about twice as long to cook and was fluffier on the outside. I honestly really enjoyed both versions, and I found the main benefit of air frying them was saving time and the crispier shell.
Cooling the Cookie Butter Donuts
Once the donuts are done baking or air frying, let them cool completely on a wire rack.
The donuts should be cool to the touch before glazing them. (Or else the glaze will melt everywhere!)
The Biscoff Glaze
In a small shallow bowl, mix together the powdered sugar, melted cookie butter, and dairy-free milk. It should form a very thick glaze (like the photo above).
The icing should be very thick and drizzle slowly off your spoon, forming thick ribbons.
If it looks like your glaze is too thin, add a tablespoon of powdered sugar at a time to the mixture until it reaches the desired consistency.
Donut Decoration Ideas
melted cookie butter
You can spoon melted Biscoff spread onto the top of the donuts. This way each bite gets a little extra punch of flavor.
You can also top the donuts with more crushed cookies. You’ll want to sprinkle on the cookie crumbs right after dipping the donuts in the glaze so that they stick.
I ended up decorating my donuts with a little drizzle of simple white icing. I mixed together 2 tbsp of powdered sugar and a drop or two of water to create an icing that I could drizzle onto the donuts with a fork.
These cookie butter donuts will stay fresh for about 2 days stored at room temperature.
If storing the donuts, place them in an airtight container. You can place parchment paper between the donuts to help prevent them from sticking together.
📌 Note: if you’d like to decorate the donuts with Biscoff cookies, wait until you’re ready to eat them before putting the cookies on top. The Biscoff cookies get soggy if stored for more than one day.
biscoff donut tips & tricks
Here are a few tips & tricks to help make these the best vegan Biscoff doughnuts!
When you fill up your donut pan with your batter, only fill them 3/4 of the way full! The first few times I made these, I was a little too generous when filling my pan. These donuts rise a good amount when baked, so filling the pan 3/4 of the way helps you achieve the perfect donut shape.
I was able to find Biscoff cookies at my local grocery store in the aisle with the peanut butter. If you’re not able to find the cookies in the store, you can order them online.
The batter should be very thick. You’ll have to spoon it into the pan as it will be too thick to pour.
I’ve never made this recipe into donut holes, however, I believe you could bake the batter in a mini muffin tin. Reduce the baking time by about 5 minutes to compensate for the smaller size.
Looking for more Homemade Donuts?
- Vegan Brown Sugar Grapefruit Donuts
- Birthday Cake Air Fryer Donuts
- Vegan Chocolate Yeast Donuts
- Cream Filled Gingerbread Donuts
- Maple Glazed Donuts
If you love Biscoff desserts, then you need to check out this post with 20 of the BEST Biscoff Recipes!
Did you make These Lotus Biscoff Donuts?
I’d love to know! Leave a star rating and comment below!
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Biscoff Donuts with Cookie Butter Glaze
These Biscoff Donuts are soft, sweet, and packed with cookie butter flavor from top to bottom. These cake donuts are topped with a thick Biscoff glaze and filled with crushed, caramelly flavored Biscoff cookies.
They're also vegan, dairy-free and eggless.
- 1/2 cup melted cookie butter, (120g) Biscoff spread
- 2 tbsp vegetable oil, (20g) or melted vegan butter
- 2 tbsp unsweetened applesauce, (30g)
- ½ cup + 2 tbsp dairy-free milk, (120g) room temperature
- 1 tsp vanilla extract
- ½ cup brown sugar (90g)
- 1 1/4 cup all-purpose flour (150g), spoon and leveled
- ½ tsp baking soda (3g)
- 1/2 tsp cinnamon (1g)
- Pinch of salt
- 6-7 roughly chopped Biscoff cookies, optional
- 3/4 cup powdered sugar
- 2 tbsp melted cookie butter spread
- 2-3 tsp dairy-free milk
- Chopped Biscoff cookies, optional - for decorating
To make the donuts:
- Preheat your oven to 375F. If using an air fryer, preheat it to 375F.
- Prepare your donut pan by spraying it with cooking spray.
- In a medium-sized bowl, add the melted cookie butter. Mix in the vegetable oil, applesauce, room temperature dairy-free milk, and vanilla.
- Add in the brown sugar, and beat the mixture until well combined.
- On top of the wet ingredients, add the flour. Make sure to measure the flour with the spoon and level method or weigh the flour with a scale. (see notes)
- Sprinkle the baking soda, cinnamon, and salt on the flour, and mix them together. Then mix the dry ingredients into the wet.
- Mix the wet and dry ingredients together to form a very thick batter. If the batter is too thick to stir, there may be too much flour in the mixture. Add 1-2 tsp of water to help loosen the batter.
- Fold in the crushed Biscoff cookies.
- Spoon 1-2 tbsp of batter into the donut pan. Even out the tops of the donuts with the back of your spoon. Try not to overfill the pan.
- Air fry at 375F for 5-6 minutes.
- OR bake at 375F for 11-12 minutes.
- Let the donuts cool on a wire rack before glazing them.
To make the glaze:
- In a small shallow bowl, mix together the powdered sugar, melted cookie butter, and dairy-free milk.
- It should form a very thick glaze (like the photos in the post above).
- Dip the cooled donuts into the glaze. The bottoms of the donuts are smoother, so I prefer to dip that side into the glaze.
- Place the glazed donuts on a wire rack with a paper towel underneath to help catch the drips.
- Let the donuts rest at room temperature for about 15 minutes to let the glaze harden and then enjoy!
The Spoon and Level Method:
- Scooping the flour directly from the bag, instead of using the spoon and level method, often results in 2-3 tbsp more flour. This will lead to a batter that is not the right consistency and potentially dry baked goods.
Air fryer Instructions:
- I tested this recipe with an air fry toaster oven which was able to fit my donut pan. Stand-alone air fryers may not be able to fit a standard donut pan.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 9gSodium: 89mgProtein: 1g
Nutritional info is an estimate.
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Can I use a substitute for the milk? Like coffee instead?
Coffee can be substituted for the milk if you don’t mind a coffee flavor!