Biscoff Donuts

6 donuts
21 min

I don’t think you can go wrong with anything Biscoff flavored. 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. This recipe can be baked or air-fried and it’s also vegan, dairy-free, and eggless!

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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.

storing the biscoff donuts

These donuts will stay fresh for about 2 days stored at room temperature. If storing the donuts, place them in an air-tight container.

Note: if you’d like to decorate the donuts with Biscoff cookies, wait until you’re ready to eat the donuts before putting the cookies on top. The Biscoff cookies get soggy if stored for more than one day.

Recipe details
  • 6  donuts
  • Prep time: 10 Minutes Cook time: 11 Minutes Total time: 21 min
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  • 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!
  • 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.
  • 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.
Thank You Berry Much
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