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Speculoos Cookies

November 27, 2014 By Joana 6 Comments

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Speculoos Cookies (gluten, dairy and egg free) | mygutfeeling.eu

Speculoos is a traditional Xmas season cookie that made its way into becoming one of Europe’s best gourmet cookies. Also known as biscoff, speculaas or caramelized biscuit, this cookie is europeans’ favorite treat to accompany coffee.

These crunchy spiced shortcrust cookies come in different shapes and sizes and now also in a gluten, dairy and egg free version.

Spectaculoos!! 🙂

Speculoos Cookies (gluten, dairy and egg free) | mygutfeeling.eu

According to the Belgian tradition, speculoos is given and eaten by children when St. Nicholas (the model for Santa Claus) is bringing gifts, on the 6th of December.

Speculoos traditional spices are cinnamon, ginger, nutmeg, cloves and white pepper, which make your kitchen smell a lot like spice bread. Nham!

The cookies normally have imprinted images from St. Nicholas tales stamped on them, making each speculoos a work of art! And like every work of art, it takes some time to create so, if you prefer, you can always use cookie cutters with your favorite shapes and they’ll be just as tasty, I promise. 🙂

Speculoos Cookies (gluten, dairy and egg free) | mygutfeeling.eu

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5 from 1 vote

Speculoos Cookies

Speculoos, a traditional crunchy spiced shortcrust cookie and one of Europe´s best gourmet biscuits. Low FODMAP, gluten, dairy and egg free recipe!
Prep Time4 hrs 40 mins
Cook Time20 mins
Total Time5 hrs
Course: Dessert
Cuisine: Low Fodmap
Keyword: cookies, Speculoos
Servings: 30 speculoos
Author: My Gut Feeling

Ingredients

  • 1 cup brown rice flour + more to sprinkle
  • 1/2 cup tapioca
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp speculoos spice see recipe below and notes for other possible spice mixes
  • 1/2 cup brown sugar
  • 6 tbsp olive oil or other oil
  • 5 tbsp almond milk

For the Speculoos Spice Mix

  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • pinch of ground cloves
  • pinch of white pepper

Instructions

  • In a medium bowl mix flour, baking soda, salt and spices.
  • Beat oil and sugar for 5 minutes or until light and fluffy. If necessary, use a fork to better incorporate the sticky sugar lumps. Beat in half the flour mixture and the milk. Add remaining flour and mix to make a light dough (approx. 10 minutes).
  • Set aside in the fridge for 4 to 5 hours or overnight to allow the spices to permeate the dough and add extra flavor.
  • Preheat the oven to 200ºC/400ºF and line a small baking sheet with parchment paper.
  • Sprinkle the speculoos molds lightly with flour. Insert dough into the molds, press firmly and gently roll over using a rolling pin. Trim excess dough horizontally with a knife. Gently remove dough out of mold with fingertips and onto the baking sheet. This is a slow and delicate process but totally worth it. If you don’t have speculoos molds, simply spread the dough and cut it with cookie cutters.
  • Reduce the oven temperature to 180ºC/350ªF and bake each batch at a time for 15-20 minutes, depending on the size of the mold you use.
  • Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container (cookies will keep for up to 1 week).

Notes

Other possible spice mixes: 5 Spice, Mixed Spice or Pumpkin Pie Spice.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

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Filed Under: Baking, Dessert, Vegan Tagged With: almond milk, cinnamon, cloves, ginger, nutmeg, rice flour, tapioca

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Reader Interactions

Comments

  1. nemacreditoqueesaudavel

    November 27, 2014 at 11:36 pm

    Adorei esta versão sem glúten e sem lactose 🙂
    Aqui em portugal nunca vi a mistura de especiarias à venda, acho q tenho que fazer a minha, ainda bem que a partilhaste 😀

    bj

    sara

    Reply
    • Joana

      November 28, 2014 at 11:32 am

      Obrigada, Sara 🙂

      Reply
  2. Monica

    December 5, 2016 at 7:52 pm

    Hello! I have a question about these speculoos cookies. The recipe calls for 1/2 cup of tapioca…do you mean flour or pudding? Thanks!

    Reply
    • Joana

      December 7, 2016 at 4:52 pm

      Hi Monica! I mean tapioca flour/starch.

      Reply
  3. Ana

    November 3, 2020 at 9:17 pm

    Hi… If I use gluten free flour that already contains tapioca or some other strach how much flour should I put all together? 1 1/2 cup?
    Thx 🙂

    Reply
    • Joana

      November 3, 2020 at 11:00 pm

      Hi Ana! Yes, 1 1/2 cup of gf flour mix should work. Let me know how it turned out 🙂

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here I share low FODMAP recipes and tips. Hope you enjoy! Read More…

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