Soy Protein Biscoff Cookies

Soy Protein Biscoff Cookies

If there was one food that made a comeback this lockdown, it has to be the Lotus Biscoff. Famous for its unique flavor, crunchy bite and iconic shape, this world-famous cookie pairs well with coffee and even ice cream. After countless attempts to recreate this recipe, our test kitchen team came pretty close. Some might even say this is a better version of it, because you’ll also be getting a bite-full of protein.


Makes 20 pieces of 5cm diameter cookie

  • 1 serving (25g) Soluxe Nutrition Soy Protein Isolate powder
  • 75g All purpose flour
  • ⅛ Teaspoon salt
  • 3g Baking powder
  • 4g Cinnamon powder
  • 0.1g Clove powder
  • 0.1g Nutmeg powder
  • 70g Castor sugar
  • 55g Vegetable oil
  • 2 Tablespoon caramel syrup
  • ½ Tablespoon water

Why This Works:

  1. Most commercial cookie brands use soy flour, likely as an emulsifier. We swapped that with our soy protein, which contains natural lecithin. Not only will this improve the texture of the dough, the added protein in each bite is definitely a plus point!

2. Biscoff cookies are all about the complexity of its flavours, which we highly suspect a large part of it comes from the process of caramelizing the sugar. This is something swapping it with brown sugar just won’t do. We used this very simple Caramel Syrup recipe.

3. While cinnamon is the only spice listed as an ingredient in Lotus biscuits, traditionally, the Belgians also added a spice blend to bring up the aroma. These spices can include cardamom, anise, cloves, nutmeg and ginger. We’ve narrowed down our spice blend to a whole lot of cinnamon, a pinch of grounded clove and nutmeg.


  1. Preheat the oven to 150 degrees Celsius. 
  2. In a bowl, combine flour, Soluxe Soy protein powder, salt, baking powder and spices. Mix well and set aside.
  3. In a (larger) separate bowl, mix together sugar, vegetable oil and caramelized syrup. Sieve in dry ingredients and mix until crumbly.
  4. Add water and knead gently until a dough forms.
  5. Place dough on a baking sheet/silicone mat and pat dough until it becomes 0.5cm thick. Either using a cookie cutter or knife, cut to desired shape and place cut cookie dough on a baking sheet with an inch apart from each other.
  6. Bake cookies until brown, about 15 minute. Cool to room temperature and transfer to an airtight container to be stored at room temperature for up to 2 weeks.


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