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