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Speculaas Cookies {Free from: gluten, dairy, eggs, nuts, and refined sugar}

Speculaas Inspired Cookies


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 large cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: Dessert

Description

A gluten-free spiced cookie recipe inspired by the traditional holiday Dutch speculass cookie. Dairy-free.


Ingredients

  • 2 tbsp coconut oil, softened (not melted)
  • 2½ tbsp agave
  • 2½ tbsp coconut sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp pure anise extract
  • 1 tsp cinnamon
  • ¼ tsp of each: ground cardamom, ground ginger, ground nutmeg
  • ⅛ tsp of each: ground white pepper, salt
  • 1/16 tsp of each: mace, cloves
  • 12 tbsp white or brown rice flour
  • 3 tbsp arrowroot starch

Instructions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Get 2 sheets of parchment for rolling and a rolling pin ready, as well as your stamp and a knife (if using; otherwise whatever cookie cutters you like).
  2. Whip coconut oil in a mixing bowl with a hand mixer to fluff it up a little. Add everything except rice flour and arrowroot, and mix once more into a uniform mixture. Add in the flour and arrowroot and use your hands to start mixing the mixture until you can lump it into a ball. If after kneading it a little it’s too crumbly, add another ½ tbsp agave and knead into a ball then flatten into a disk.
  3. Roll out the dough into somewhere between ⅛” and ¼” thickness in between the two sheets of parchment (thinner — crunchier, thicker — softer cookies). Imprint the dough with the stamp (leave room between each imprint so they don’t affect one another when you press into the dough to make more — I can usually get about 4 prints in at this stage). Use a sharp knife to cut out the edges of the imprint into a square cookie shape. Use a wide spatula to carefully transfer the cookie onto your cookie sheet. Collect all dough scraps, roll out again, and repeat to create 2 more cookies.
  4. Bake in a pre-heated oven for 15 – 19 minutes (15 — crunchy around the edges, but very soft in center, 19 — very crunchy. You can also pick something in between :) ). Remove from oven and cool on a rack for at least 10-20 minutes (note: they will be soft when you pull them out, but will harden once they cool. Enjoy!