Vegan Speculaas
Indulge in the warm, aromatic flavors of Vegan Speculaas, a plant-based twist on the classic spiced Dutch biscuits. These cookies are infused with a delightful blend of fragrant spices like cinnamon, cloves, nutmeg, and ginger, making them a perfect treat for the holiday season or any cozy occasion. This easy and egg-free recipe combines pantry-friendly ingredients like all-purpose flour, brown sugar, and vegan butter to create a lightly crisp yet tender cookie. Rolled and cut into traditional shapes or your favorite design, they’re topped with optional raw sugar for an extra hint of crunch. Ready in under an hour, including chilling time, these speculaas cookies are perfect served with a warm mug of tea or coffee. Whether you're vegan or simply seeking a dairy-free alternative, this recipe is sure to be a fragrant and festive addition to your baking repertoire.
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Recipe Information
Ingredients
- 205 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 150 grams Brown sugar
- 100 grams Vegan butter (softened)
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Raw sugar or turbinado sugar (optional, for topping)
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, ginger, and salt until combined.
In a separate large mixing bowl, cream the vegan butter and brown sugar together using a hand or stand mixer until light and fluffy.
Add the almond milk and vanilla extract to the creamed mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms. The dough should be slightly firm but pliable.
Form the dough into a disc shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for easier handling and enhanced flavor.
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 0.5 cm (1/4 inch) thickness. Use cookie cutters to shape the dough into traditional speculaas designs or any shapes of your choice.
Transfer the shaped cookies onto the lined baking sheet, leaving a small gap between each one. If desired, sprinkle raw sugar on top for a slight crunch.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with your favorite plant-based milk, tea, or coffee, and enjoy!
Nutrition Facts
Calories |
92 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 7.4 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 28 mg | 1% | |
*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.
