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Lotus Biscoff donuts are made with Biscoff spread, brown sugar, and cinnamon for a deliciously sweet, caramelized flavor. These perfectly moist baked donuts are topped with Biscoff glaze and Lotus cookie crumbs that takes them to a whole other level. If you love cookie butter, you have to try these!
This baked Biscoff donuts recipe is a flavorful twist on a classic favorite. We combined the richness of Lotus Biscoff biscuits with a traditional doughnut recipe for a match made in pastry heaven!
Krispy Kreme actually has a cookie butter donut on their menu, but we wanted to recreate their recipe in a homemade lightened up version that tastes just as good as the original!
And I’m happy to say – this Krispy Kreme cookie butter donuts copycat recipe is absolutely amazing and is packed with Biscoff flavor. Our homemade doughnuts are baked instead of fried, making them healthier and lighter than a classic donut, but they really do taste just as good!
The best part about these Lotus Biscoff donuts, other than their flavor, is how quick and easy they are to make! Whether you just want an indulgent breakfast, a tasty snack, or a delicious dessert, these donuts are perfect. They will quickly become one of your favorite cookie butter recipe ideas!
👩🏽🍳 Why This Recipe Works
- Easy And Fast: Quick, 30-minute recipe, with simple ingredients that you can find at your local grocery store.
- Family Friendly: This recipe is a total crowd pleaser and are great for any occasion – cookie lovers won’t be able to get enough of these Biscoff cake doughnuts!
- Baked Donut Recipe: This Krispy Kreme Lotus Biscoff donuts copycat is a healthier alternative to deep fried regular donuts!
- Perfect Treats: Delicious combination of Biscoff cookie and donut flavors, will totally satisfy your sweet tooth!
- Dietary Adaptations: This cookie butter doughnut recipe can be made gluten free and/or vegan too! See our notes below for how to adapt this recipe for different dietary needs.
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With some basic ingredients, you can make these Lotus Biscoff donuts in no time! Get the full ingredient details in the recipe card at the end of this post.
- All-Purpose Flour: Flour is the foundation of your Biscoff iced doughnut. All-purpose plain flour is going to give your donuts the best texture, but you can also use whole wheat flour to make these more healthy. Keep reading for gluten-free suggestions.
- Brown Sugar: Brown sugar gives your baked doughnuts a deep, rich sweetness and also adds to the moisture and great texture.
- Baking Powder & Baking Soda: Baking powder and baking soda are essential for your Biscoff doughnuts to rise. They creates carbon dioxide bubbles that make space in the batter with air.
- Ground Cinnamon: Cinnamon powder adds a sweet and lightly spicy depth of flavor to this Lotus Biscoff donut recipe.
- Egg: Eggs work as a binder in your donut batter and make the batter richer in flavor.
- Lotus Biscoff Spread: This Biscoff cookie butter spread is the main flavor of these delicious donuts.
- Milk: Milk adds moisture to this doughnut dough, even more so because of the fat. You can still substitute a plant based milk if you would rather.
- Lemon Juice: Use fresh lemon juice for the best results!
- Light Flavored Extra Virgin Olive Oil Or Melted Butter: A light flavored olive oil will add tons of moisture to your cookie butter donut recipe. Melted butter will also work (so you will see both pictured above). You can use a different oil, like vegetable oil or canola oil, but olive oil will be the healthiest option.
- Vanilla Extract: Vanilla extract not only adds a rich flavor, but it also enhances the flavors of the other ingredients in the recipe.
- Cookie Butter Glaze Ingredients: You’ll need Biscoff spread, powdered sugar, and milk. We finish these off with Lotus Biscoff cookies, which should be crushed into cookie crumbles to sprinkle on top of your baked donuts.
🔪 How To Make Lotus Biscoff Donuts
It’s super easy to make this Biscoff cookie donut recipe! Just follow these simple step-by-step instructions and you’ll have fresh, warm donuts with a delicious Biscoff glaze in just 30 minutes!
Prep & Sift Dry Ingredients: Preheat the oven 350 degrees F / 180 C. Sift the flour, sugar, baking powder, soda and cinnamon, ensuring no lumps, into a large mixing bowl, set aside.
Mix Wet Ingredients: Using a hand whisk, in a separate large bowl, whisk the egg, Biscoff spread, milk, lemon juice, oil and vanilla until smooth.
Make Your Easy Cake-Style Biscoff Batter: Pour the wet ingredients into the dry and mix until well combined. This batter creates perfect cake donuts every time!
Prep Piping Bag, Fill Donut Pan: Fill a piping bag with batter, trim the end of the bag. Lightly spray doughnut pan with spray oil. Pipe batter into the prepared donut tray.
Bake Donuts: Bake in the preheated oven for 9-10 minutes. Remove when the donuts are lightly golden brown on top and an inserted skewer comes out clean.
Cool Donuts: Allow to cool in the trays for 2-3 minutes before turning out onto a cooling rack to cool completely.
Prepare Glaze: Place the Biscoff spread in a microwave safe medium bowl, and microwave until just melted, about 20 seconds. Stir in the powdered sugar. Thin with milk until desired thickness has been achieved.
Glaze Donuts. Dip each donut into the glaze, place the dipped donuts onto a wire rack.
Finish & Serve: Sprinkle glazed donuts with crushed cookies. Allow to set and enjoy these delicious doughnuts immediately!
💭 Expert Tips
- Don’t overmix. For the best baked Biscoff donuts, do not over mix the batter when adding the wet ingredients! Just mix until combined and there are no lumps.
- Use a ziploc bag for piping if you don’t have a piping bag. If you don’t have a piping bag you can either spoon the batter into the donut trays or fill a zip lock bag, snip off one corner and then pipe into the trays.
- Make sure donuts don’t stick. Lightly spray the trays with oil to stop the donuts from sticking.
- Check donuts as cooking times may vary. Cooking times may vary depending on the oven, check if the donuts are cooked after 9 minutes of cooking, they should spring back when lightly pressed and an inserted skewer should come out clean. If not continue to cook for another minute or 2.
- Cool in trays first. These donuts are delicate when first cooked, allow them to sit in the trays to cool for a few minutes helps them to become a little firmer before removing and placing on a wire rack to cool. Also, you want to wait until your cookie butter doughnuts are completely cool before glazing them, so that the glaze doesn’t melt off the donuts.
- Glaze consistency. The cookie butter drizzle should be smooth and runny enough to coat each donut. For a thinner glaze, add more milk as needed.
- Glaze and toppings optional. The cookie butter glaze and crumbled cookie topping are both optional, the donuts can be enjoyed on their own without the toppings too.
- Gluten Free Lotus Cookie Butter Donuts: It’s simple to make this baked Biscoff donuts recipe gluten-free! Substitute gluten free flour for all purpose, and instead of using Speculoos cookies, use your favorite cinnamon gluten free cookie or graham cracker. These are very similar and will also give you delicious baked donuts!
- Lower Sugar Option: For a donut with only about 7 grams of sugar per serving, just omit the glaze!
- Vegan Baked Biscoff Donuts: These donuts can easily be made plant based by using a plant based milk, like unsweetened almond milk, and using flaxseed eggs instead of regular eggs. Use 3 tablespoons of water for every 1 tablespoon of flaxseed meal to replace 1 egg.
- Other Toppings: Instead of the Biscoff cookie spread icing on top of the donuts, try a white chocolate drizzle, a swirl of cream cheese frosting, or a drizzle of chocolate sauce, caramel, or even peanut butter!
🍽 Serving Suggestions
Serve these Biscoff cake donuts completely cooled or warm, with or without the Biscoff glaze. They also pair well with a variety of breakfast drinks!
Try them with hot chocolate (like our protein hot chocolate, healthy hot chocolate, or our oat milk hot chocolate), or with one of these creative latte recipes: our beetroot latte, Biscoff latte, mocha latte, or this golden milk latte! They also can be enjoyed on their own or with a simple cup of milk, coffee or tea.
- At Room Temperature: Store glazed donuts covered in a cool dry place for up to 2-3 days.
- To Freeze: Unglazed donuts can be stored in an airtight container, separated by parchment paper, in the freezer for up to 1 month. To defrost, thaw the donuts in the fridge overnight and serve at room temperature. 1 hour before serving, make the Biscoff cookie butter icing and glaze your donuts.
Biscoff cookies are crispy and sweet, and have a warm spiced flavor with hints of cinnamon, nutmeg, ginger, and caramel. They are often served with coffee or tea but taste great on their own too!
Krispy Kreme Lotus Biscoff doughnuts come in 3 different flavors, two of which have no filling and one of which has a filling. The filled donut at Krispy Kreme stores is called the “Biscoff Cookie Butter Kreme Filled Doughnut.” It has a doughnut filled with cookie butter cream, cookie butter icing, and is topped with a swirl of dark chocolate icing and a dusting of Biscoff crumble.
Biscoff cookies are considered to be sweet treats, so they’re not healthy for you. They’re a dessert to be enjoyed in moderation as they are high in refined grains, high in sugar, and low in nutrients. Biscoff spread is also an unhealthy choice because it’s high in calories, fat and sugar. Enjoy both of these as a once in a while treat!
Speculoos cookie butter is made of Biscoff cookies, canola oil, sugar, soy lecithin, and citric acid.
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Love this plant based breakfast recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Lotus Biscoff Donuts
For The Donuts
- Preheat the oven 350 degrees F / 180 C.
- Sift the flour, sugar, baking powder, soda and cinnamon, ensuring no lumps, set aside.
- In a separate bowl whisk the egg, Biscoff spread, milk, lemon juice, oil and vanilla until smooth.
- Pour the wet ingredients into the dry and mix until well combined.
- Fill a piping bag with batter, trim the end of the bag.
- Lightly spray donut tray with spray oil.
- Pipe batter into the prepared donut tray.
- Bake in the preheated oven for 9-10 minutes.
- Allow to cool in the trays for 2-3 minutes before turning out onto a cooling rack to cool completely.
- To prepare the glaze, place the Biscoff spread in a microwave safe bowl and microwave until just melted, approx. 20 seconds.
- Next, stir into the powdered sugar.
- Thin with milk until desired thickness has been achieved.
- Dip each donut into the glaze, place the dipped donuts onto a wire rack and sprinkle with crushed cookies.
- Allow to set and enjoy!
- Store donuts covered in a cool dry place for up to 2 days.
- Unglazed donuts can be stored in the freezer for up to 1 month.
- Do not over mix the batter when adding the wet ingredients, just mix until combined and there are no lumps.
- If you don’t have a piping bag you can either spoon the batter into the trays or fill a zip lock bag, snip off one corner and then pipe into the trays.
- Lightly spray the trays with oil to stop the donuts from sticking.
- Cooking times may vary depending on the oven, check if the donuts are cooked after 9 minutes of cooking, they should spring back when lightly pressed and an inserted skewer should come out clean. If not continue to cook for a further minute or 2.
- These donuts are delicate when first cooked, allow them to sit in the trays to cool for a few minutes helps them to become a little firmer before turning out.
- The glaze should be smooth and runny enough to coat each donut.
- The glaze and crumbled cookie topping are both optional, the donuts can be enjoyed on their own without the toppings.