Salted caramel biscoff crumble cookies


Finding a vegan, gluten-free salted caramel and biscoff crumble cookie seems impossible right? Think again, because nothing is impossible with aastey. We’ve found the perfect recipe for you courtesy of @platefuloffun 

Feeds: 6 (a cookie a person)

What you need (Ingredients)

wet ingredients:

1 flax/regular egg

45g (3 tbsp) tahini (sub RUNNY nut butter)

60g (3tbsp) liquid sweetener

13g (1 tbsp) coconut oil

squeeze of a lemon

dry ingredients:

90g (1 cup) oat flour

40g (⅓ cup) coconut flour

loads of cinnamon

10g (1 tbsp) coconut sugar

¼-⅓ tsp baking SODA

pinch of salt

What to do? (Method)

mix wet and dry ingredients separately

fold the dry mixture into the wet

chill for an hour in the fridge.

preheat your oven to 200°C.

make cookies out of the dough and flatten slightly, LOWER the temperature to 180°C and bake for about 12-15mins.

To make the caramel:

soak pitted dates in hot water until softened, blend with a pinch of salt and water to thin.

After the cookies are slightly cooled, spread some caramel and crumble biscoff on top alongside some flakey salt.


Pair with : cookies can we be a great start to your morning or perfect as an evening snack as well. Just dunk it in a glass of milk, to enhance the flavours. 

If these salted caramel biscoff crumble cookies are part of your live aastey moments, be sure to tag @liveaastey!