Vegan Biscoff Cookie Pie

 A giant cookie pie stuffed with biscoff and biscoff biscuits!

I remember seeing cookie pies circulating my Instagram feed a couple of years ago by independent businesses who sold them in big wedges and in the back of my mind I knew I had to recreate a recipe for myself. I initially made this for my friend who is obsessed with anything cookie-related and I had a jar of biscoff that I needed to use, thus the biscoff cookie pie was born! This is an indulgent recipe, but it's a good one. If you love cookies and biscoff, gear yourself up for a big treat, preferably with some vanilla ice-cream to hand as that pairs perfectly with this dessert. The outside will look a little hard but the inside has a beautiful soft texture like cookie dough and the biscoff spread has a fudginess to it which is very inviting. There are a few different steps to this recipe in order to achieve the right quality but your patience will be rewarded I promise. 

If you love biscoff and cookies....

Check out my other recipes for more inspiration!

• White Chocolate Biscoff Rocky Road - no bake!
• Biscoff Cookie Cups
• Biscoff millionaires shortbread

Recipe

Prep: 10 minutes + 1/½ hour freezing time + 5+ hours cooling time

Cook: 25 minutes

Serves: 10-12 thin slices

Notes:

• To get aquafaba, just drain the water from a can of chickpeas. But don't throw the chickpeas away, use them up in a delicious salad or tray bake!
• Once the cookie pie has set, it might seem like it will be really hard to eat, but leave it to get to room temperature and it will have a nice firm crust and soft gooey centre. 

Ingredients

Cookie dough

• 190g vegan butter
• 265g light brown sugar
• 450g plain flour
• 300g vegan chocolate chips
• 120ml aquafaba
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2g salt

Filling

• 500g biscoff spread
• x7 biscoff biscuits chopped + more on top

Method

1. Line an 8-inch springform cake tin with baking paper. Make the cookie dough first.
2. Add the vegan butter, sugar and vanilla to a bowl and beat until creamy either In a stand-mixer or with an electric whisk.
3. Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until combined
4. Gradually add in the aqaufabda until the cookie dough is formed.
5. Divide the dough into 3 pieces - I weighed mine and it equated to roughly 443g per piece. 
6. Use one of the portions of dough and press into the base of the cake tin. 
7. Then another portion to press around the sides of the cake tin. 
8. Sprinkle the biscoff biscuits on top of the cookie dough base. 
9. Melt the biscoff spread in the microwave then pour on top of the biscuits and cookie dough base.
10. At this stage, place the cake tin in the freezer to set the filling for 1 hour. 
11. Once set, press the remaining third of cookie dough on top to cover the filling and join the sides of the pie together. Then freeze again for another 30 minutes whilst you preheat the oven to 180℃. 
12. Remove the cake tin from the freezer and then place in the oven to bake for 25-30 minutes until the cookie is nice and golden.
13. Leave the cookie pie in the tin to cool down for about an hour then place in the fridge to chill for 5 hours or overnight covered. 
14. Run a knife around the edge to loosen the cookie and the open the cake tin to remove the cookie pie. 
15. Optional: drizzle some melted biscoff on top and biscoff biscuit crumbs sprinkled over.
16. Use a large sharp knife to slice and serve. Enjoy!

Christina

xx