Step 1

Prepare the flax egg in a small dish by stirring together 1 tablespoon of ground flax seed with 2-3 tablespoons of water. Set aside to thicken for 5-10 minutes.

Step 2

Preheat oven to 350°F and line a large baking sheet with parchment paper.

Step 3

In a stand mixer or large bowl with an electric mixer, beat the vegan butter and Biscoff cookie butter until smooth and creamy.

Step 4

Add the cane sugar and brown sugar to the bowl and mix for another 1-2 minutes, until light and fluffy. Then mix in the flax egg and vanilla extract until combined.

Step 5

On low speed, mix in the flour, baking soda, salt, and cinnamon until just combined. Be very careful not to over-mix the dough! If desired, mix in vegan chocolate chips or chopped pecans.

Step 6

Use a medium cookie scoop to form evenly sized cookie dough balls, about 1 ½ tablespoons of dough per cookie. Place the dough onto the baking sheet, leaving 2-3 inches between each.

Step 7

Bake the cookies for 12-15 minutes or until the edges appear slightly firm and golden brown. The centers should appear softer and slightly under-baked. Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before gently transferring them to a cooling rack.

Step 8

If desired, sprinkle sea salt or Lotus Biscoff cookie chunks on top of the cookies while they are still warm. Enjoy!