If there is one type of cookie that I love it is speculoos, also called Biscoff cookies.
My favorite ones were from a small Belgian company that has benn making speculoos since 1829! Unfortunately, they contain butter so I can’t have them anymore. So here is my take on speculoos that are gluten-free, vegan, and refined sugar-free! Let’s bake!
To replace all-purpose flour, I went with a mix of white and brown rice flour combined with cornstarch, and xanthan gum. The gum keeps the dough from being too crumbly so do not omit it. It can be substituted with guar gum, just double the amount as guar gum is less powerful than xanthan gum.
Then we have coconut sugar for sweetness, coconut oil to replace the butter, and cinnamon because there is no speculoos without cinnamon. Finally, there is baking soda that not only makes the cookies extra crunchy, but it also helps the sugar caramelize, giving the cookies their special flavor.
These Biscoff cookies are crispier than the store-bought ones, just like the Speculoos from Belgium! They are delicious on their own, but can also be dipped in your afternoon coffee or tea, or used in recipes like this Cookie Butter Cheesecake!
Let me know in the comments if you try this recipe!
Vegan Gluten-Free Biscoff Cookies
- 1/3 cup coconut sugar
- 2 tbsp + 1 tsp coconut oil at room temperature
- 1 tbsp + 2 tsp water
- 9 tbsp brown rice flour
- 3 tbsp white rice flour
- 2 tbsp cornstarch
- 1/4 tsp xanthan gum
- 3/4 tsp cinnamon
- 1/8 tsp baking soda
- 1/8 tsp salt
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the coconut sugar, coconut oil, and water until smooth and fluffy.
- Add the brown rice flour, white rice flour, cornstarch, xanthan gum, cinnamon, baking soda, and salt, and mix until it forms a dough. It should have the texture of cookie dough. If the dough appears too crumbly add 1/2 teaspoon of water at a time until it reaches the good consistency.
- Roll out the dough between two sheets of parchment paper to a 1/4-inch thickness. Using a sharp knife, cut the dough into about 18 rectangles. You can use a cookie cutter if you prefer or cut them into the shape you want. Transfer the cookies to the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown. The cookies might be a bit soft but will harden once cooled.
- Store the cookies in an airtight container at room temperature for up to 3 weeks.