Gluten-Free Speculaas
Indulge in the warm, spiced flavors of the holiday season with this irresistible Gluten-Free Speculaas recipe. Perfectly crisp and aromatic, these traditional Dutch spiced cookies are made with a carefully balanced blend of gluten-free all-purpose flour and a fragrant speculaas spice mix featuring cinnamon, nutmeg, clove, ginger, cardamom, and white pepper. With only 20 minutes of prep time, these cookies are shaped using cookie cutters or a speculaas mold, then baked to golden perfection. Whether you enjoy them alongside a steaming cup of coffee, tea, or hot cocoa, these gluten-free speculaas cookies are sure to become a festive favorite for all. Ideal for those with dietary restrictions or anyone who loves spiced holiday treats, this recipe marries tradition, flavor, and inclusivity in every bite.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour blend
- 150 grams Brown sugar
- 150 grams Unsalted butter, cold and cubed
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Speculaas spice mix (cinnamon, nutmeg, clove, ginger, cardamom, white pepper)
- 1 large Egg
- 1 tablespoon Milk (or dairy-free alternative)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, brown sugar, baking powder, salt, and speculaas spice mix until well combined.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg with the milk (or dairy-free alternative). Pour this mixture into the dry ingredients and stir until a dough forms.
Turn the dough onto a lightly floured (with gluten-free flour) surface and knead lightly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Roll out the chilled dough between two sheets of parchment paper to a thickness of about 3-4mm. Use cookie cutters or a speculaas mold to cut the dough into desired shapes.
Transfer the shaped dough onto the prepared baking sheets, spacing them about 2cm apart.
Bake in the preheated oven for 12-15 minutes, or until the cookies are golden and slightly firm to the touch.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve with coffee, tea, or hot cocoa, and enjoy your gluten-free speculaas cookies!
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 147.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 410 mg | 9% | |
*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.
