Gluten-Free Speculoos Cookies by delight.fuel | Quick & Easy Recipe | The Feedfeed
Gluten-Free Speculoos Cookies
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"It’s beginning to look a lot like Christmas… So the @thefeedfeed, @ifyoucare_usa and I thought it’s the perfect time to share this wonderful Edible Holiday Gift recipe with you all. #ad #sponsored These beautiful Speculoos cookies were prepared using If You Care Parchment Baking Sheets. If you Care Parchment Baking Paper is made from unbleached totally chlorine-free (TCF) greaseproof paper. Therefore no chlorine or chlorine derivatives are dumbed into our lakes, rivers and streams. @Ifyoucare_usa makes it easy to choose environmentally-friendly household products, so get ready to stock up for this busy holiday baking season. #IfYouCare #feedfeed #feedfeedglutenfree, #feedfeedbaking, #cleaneating…"
-- @delight.fuel
Recipe Intro From delight.fuel

This recipe is featured in our 2021 Holiday Cookie Roundup! Use a hearty blend of gluten-free flours to whip up a batch of these speculoos spiced cookies sweetened with coconut sugar and maple syrup. Roll dough with an elaborately embossed rolling pin or stamp with a patterned cookie press for the only acceptable form of holiday drama.

Details

Prep time 20mins
Cook time 1hr
Serves or Makes: 30-40 cookies

Recipe

  • 3/ 4 cup (70 grams) brown rice flour
  • 1/ 3 cup (40 grams) gluten free oat flour
  • 2 cups (200g) almond flour, (non blanched)
  • 1/ 4 cup (25 grams) tapioca flour
  • 1/ 3 cup (50 grams) brown coconut sugar
  • 1 teaspoon baking powder
  • 1/ 2 teaspoon cinnamon
  • 1/ 4 teaspoon ground cloves
  • 1/ 2 teaspoon nutmeg
  • 1/ 4 teaspoon ground ginger
  • 2 tablespoons maple syrup
  • 1 egg

Method

  • Step 1

    Preheat the oven to 300 degrees Fahrenheit and line a cookie sheet with If You Care Parchment Baking Sheets.

  • Step 2

    In a medium sized bowl combine brown rice flour, oat flour, natural almond flour, tapioca flour, coconut sugar, baking powder and spices.

  • Step 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. Wrap in foil and place in the refrigerator for about 5 minutes.

  • Step 4

    On a floured (brown rice flour) surface roll out dough to 1/4 inch thickness. Slowly but firmly roll the engraved embossing 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.

  • Step 5

    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.

  • Step 6

    Enjoy with coffee and store leftover cookies in an airtight container for up to two weeks.