Dairy-Free Speculaas
Indulge in the festive flavors of these Dairy-Free Speculaas cookies, a delightful twist on the traditional Dutch spiced treat. Made with a warm mix of spices like cinnamon, nutmeg, ginger, and cloves, these vegan-friendly cookies achieve the perfect crumbly texture thanks to solid coconut oil and plant-based milk. With a quick prep time of just 20 minutes, this family-friendly recipe is easy to master and ideal for holiday baking or any time you're craving a spiced, buttery snack without the dairy. For an extra touch, add a whole almond to the top of each cookie for a beautiful, nutty embellishment. These dairy-free speculaas pair wonderfully with a cup of tea or coffee and can be stored in an airtight container for up to two weeks, making them the perfect make-ahead treat. Whether you're catering to dietary needs or simply exploring dairy-free desserts, this recipe is sure to bring festive joy to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Brown sugar
- 125 grams Coconut oil (solid, not melted)
- 30 milliliters Plant-based milk (e.g., almond, soy, or oat milk)
- 1 teaspoon Baking powder
- 2 tablespoons Speculaas spice blend (or a mix of cinnamon, nutmeg, ginger, cloves, cardamom, and white pepper)
- 0.25 teaspoon Salt
- 50 grams Almonds (optional, for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, speculaas spice blend, and salt. Mix until uniformly combined.
Add the solid coconut oil to the dry ingredients. Using your fingers or a pastry cutter, work the coconut oil into the mixture until it resembles coarse crumbs.
Gradually add the plant-based milk, 1 tablespoon at a time, mixing with your hands until the dough comes together into a smooth, cohesive ball. Avoid overmixing.
Wrap the dough in plastic wrap or an airtight container and chill in the refrigerator for at least 1 hour (or up to overnight) to allow flavors to meld and the dough to firm up.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Lightly flour your work surface and rolling pin, then roll out the chilled dough to about 5mm (1/4 inch) thickness.
Using cookie cutters, cut out shapes from the dough and place them on the prepared baking sheet, leaving a little space between each cookie.
If desired, press a whole almond or almond slice into the top of each cookie for decoration.
Bake in the preheated oven for 12–15 minutes, or until the edges are just golden. Be careful not to overbake, as the cookies will firm up more as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to 2 weeks. Enjoy with your favorite hot beverage!
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 360.8 g | 131% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 149.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 362 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
