These deliciously gluten-free speculoos cookies are a must-bake this holiday season. They are deliciously crunchy, packed with all the winter spices and a lot healthier than the classic. Also the perfect edible gift for friends and family.
A cookie that tastes like Christmas
Christmas cookie season has officially started in my kitchen and I couldn’t be more excited to kick things off with these pretty gluten-free speculoos cookies.
They are Belgian spiced cookies but also very popular in other European countries. In Austria we traditionally bake them during the Christmas holidays or specifically for kids to enjoy on St. Nicolas day in early December. We like to get cozy and enjoy them with a hot cup of coffee as well.
Speculoos Cookies are known for their gingerbread spiced shortcrust and their cookie stamp/rolling pin embossed patterns. The classic version contains wheat flour and sugar. As you know I am not a fan of these ingredients, so I made these tasty cookies refined sugar-free and gluten-free.
How to prepare these tasty Speculoos Cookies
Preheat the oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a medium sized bowl combine brown rice flour, oat flour, natural almond flour, tapioca flour, coconut sugar, baking powder and spices.
In a small separate bowl combine egg and maple syrup. Add to dry ingredients, combine and with your hands knead into a sticky dough. If too sticky add a tablespoon of tapioca flour. Wrap in foil and place in the refrigerator for about 5 minutes.
On a floured (brown rice flour) surface roll out dough to 1/4 inch thickness. Slowly but firmly roll the engraved embossed rolling pin over the dough. Cut out cookies with a preferred cookie cutter and place onto the cookie sheet leaving 1 inch of space in between cookies.
Bake for about 10-12 minutes in the oven. Take cookies out of the oven and let them cool down on the baking sheet for about 5 minutes. Repeat the process until the cookie dough is gone.
Enjoy with coffee and store leftover cookies in an airtight container for up to two weeks!!
If you are just getting started, here are some other delicious Christmas cookies that will make the holidays that much sweeter 🙂
Healthy Linzer Heart Cookies
Healthy Gingerbread Cookies
Coconut Macaroon Cookies
My grandma’s Christmas cookies
Double Chocolate Chip Cookies
If you happen to make these delicious gluten-free Speculoos Cookies, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Gluten-Free Speculoos Cookies
These deliciously gluten-free speculoos cookies are a must-bake this holiday season. They are deliciously crunchy, packed with all the winter spices and a lot healthier than the classic. Also the perfect edible gift for friends and family.
Ingredients
Cookies
- 1/2 cup (60g) brown rice flour
- 1/3 cup (50g) gluten-free oat flour
- 2 cups (200g) natural almond meal (non blanched)
- ¼ cup (30g) tapioca flour
- ⅓ cup (50g) brown coconut sugar
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 2 tbsp (50g) organic maple syrup
- 1 whole organic egg
Utensils
- If You Care Parchment Baking Sheets
- Engraved Embossing Rolling Pin
- Cookie Cutter
Instructions
1. Preheat the oven to 300 degrees Fahrenheit and line a cookie sheet with If You Care Parchment Baking Sheets.
2. In a medium sized bowl combine brown rice flour, oat flour, natural almond flour, tapioca flour, coconut sugar, baking powder and spices.
3. In a small separate bowl combine egg and maple syrup. Add to dry ingredients, combine and with your hands knead into a sticky dough. If too sticky add a tablespoon of tapioca flour. If too dry, add a bit more maply syrup. Wrap in foil and place in the refrigerator for about 5 minutes.
4. Take dough out of the fridge and knead with your hands again for a few seconds. On a floured (brown rice flour) surface roll out dough to 1/4 inch thickness. Slowly but firmly roll the engraved embossed rolling pin over the dough one last time. Cut out cookies with a preferred cookie cutter and place onto the cookie sheet leaving 1 inch of space in between cookies.
5. Bake for about 10 minutes in the oven. Take cookies out of the oven and let them cool down on the baking sheet for about 5 minutes. They will crisp up. Repeat the process until the cookie dough is gone.
6. Enjoy with coffee and store leftover cookies in an airtight container for up to two weeks.
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Beautiful cookies. Do you think they could be made vegan?
Hey Chelly,
You can definitely try to make them vegan with chia or flax eggs 🙂 1 egg = 1 tbsp of flax + 2 tbsp of water
Let me know how they turn out 🙂
Best,
Julia.