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Discover the delightful crunch and warm spices of these Oat Speculaas Cookies! Perfect for any occasion, these cookies are easy to make and packed with flavor. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite.
Growing up, I always loved the aroma of spices filling the kitchen during the holiday season. These Oat Speculaas Cookies bring back those cherished memories. The blend of cinnamon, ginger, and other warm spices creates a comforting and nostalgic treat that’s perfect for sharing with loved ones.
Get ready to embark on a baking adventure that will fill your home with the irresistible scent of Oat Speculaas Cookies. Let’s dive into the recipe and create some magical moments in the kitchen!
What to Expect
- Time: Approximately 50 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. Preheat your oven to 350F (180C) and prepare your baking sheet with nonstick cooking spray or parchment paper. This will ensure a smooth baking process.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Rolled oats (certified GF as needed) | 1.75 cups |
| Coconut sugar (see notes for options) | 1/2 cup |
| Nuts or seeds of choice (see notes) | 70 grams (between 1/3 to 2/3 cup) |
| Water | 1.5 cups |
| Speculaas spice combination (see notes below) | 1.5 teaspoons |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Baking soda | 1/2 teaspoon |
Step-by-Step Guide
- Preheat the oven to 350F (180C). Spray a large rimmed baking sheet with nonstick cooking spray or line with parchment paper.
- In a blender, process the oats, coconut sugar, nuts or seeds, water, spices, vanilla, and salt (not the baking soda) until smooth. Stop and scrape down the sides of the container several times until completely smooth.
- Add the baking soda and blend for a few seconds to combine.
- Pour the batter onto the prepared baking sheet. Spread with a spatula into an even layer, lifting and tilting the pan for even coverage.
- Bake in the preheated oven for 10 minutes.
- Remove the baking sheet from the oven; using a knife or pastry scraper, cut into rectangles (e.g., 7×8 rows for 56 cookies).
- Return the cut cookies to the oven and bake for another 30 to 35 minutes until deep golden brown and crispy.
- Remove all the cookies that look done. If any cookies need additional baking, keep them on the baking sheet and return to the oven for several more minutes until crisp.
- Completely cool the cookies on a cooling rack.
Pointers for Perfection & How to Store
For the best results, make sure to spread the batter evenly on the baking sheet. This will ensure that all your Oat Speculaas Cookies bake uniformly and achieve that perfect crispiness. Also, don’t forget to let the cookies cool completely before storing them to maintain their crunch.
Store the cooled cookies in an airtight container at cool room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. They will stay crisp and delicious!
For more delicious recipes, check out this Gluten Free Crackers Recipe.
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Oat Speculaas Cookies
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These Oat Speculaas Cookies are a wholesome, gluten-free twist on the beloved Dutch spiced biscuits. Made with nutrient-dense oat flour and a warming blend of cinnamon, cloves, and ginger, they bake up into a delightful ‘crispy bread’ texture that snaps perfectly. They are wonderful dipped in coffee or tea and bring a cozy, festive aroma to your kitchen.
Ingredients
— The Speculaas Spice Mix —
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon white pepper (essential for the authentic kick)
— The Dough —
2 ½ cups certified gluten-free oat flour (finely ground)
¾ cup dark brown sugar (packed)
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes
3–4 tablespoons cold milk (dairy or almond milk)
½ cup sliced almonds (for topping)
Instructions
1. Prepare Spice Mix: In a small bowl, whisk together the cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper. Set aside.
2. Mix Dry Ingredients: In a large bowl or food processor, combine the oat flour, brown sugar, baking powder, salt, and 2 tablespoons of your prepared spice mix.
3. Cut in Butter: Add the cold cubed butter. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse sand. The butter should be well incorporated but not melted.
4. Form Dough: Gradually add the milk, 1 tablespoon at a time, mixing until the dough just comes together. It should be firm but pliable, not sticky. Gather it into a ball and flatten it into a disk.
5. Chill (Important): Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This allows the spices to infuse and firms up the butter for a crispier cookie.
6. Preheat: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
7. Roll Out: On a surface lightly dusted with oat flour, roll the dough out to about ⅛-inch thickness. You want them thin so they bake up crispy.
8. Shape: Cut into rectangles (for ‘crispy bread’ style) or use cookie cutters. Transfer to the baking sheets. Press sliced almonds gently into the tops of the cookies.
9. Bake: Bake for 20–25 minutes. They should be a deep golden brown and feel firm to the touch. Watch closely so the sugar doesn’t burn.
10. Cool: Let them cool completely on the baking sheet. They will harden and become crunchy as they cool.
Notes
Oat Flour: Ensure you use ‘certified gluten-free’ oat flour to avoid cross-contamination. You can make your own by grinding GF rolled oats in a high-speed blender.
Texture: These are meant to be hard, snappy dipping cookies. If you prefer them softer, roll the dough thicker and bake for 5 minutes less.
White Pepper: Don’t skip the white pepper in the spice mix! It provides a subtle heat that distinguishes Speculaas from regular gingerbread.
Storage: Store in an airtight metal tin for up to 2 weeks. They keep their crunch very well.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6
- Sodium: 55
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
- Cholesterol: 10
Your Burning Questions Answered!
- Can I use a different type of sugar?
- Yes, you can use an equal amount of brown sugar in place of the coconut sugar.
- What nuts or seeds can I use?
- You can use any nuts or seeds you prefer, such as walnuts, pecans, pepitas, peanuts, almonds, cashews, or sunflower seed kernels.
How do I make the speculaas spice combination?
Combine 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cardamom, 1/8 teaspoon nutmeg, 1/8 teaspoon ground black pepper, and a pinch of cloves.
Dig In & Enjoy!
Now that you have all the tips and tricks, it’s time to bake a batch of these delicious Oat Speculaas Cookies. Enjoy the warm, spicy aroma filling your kitchen and the crispy, flavorful cookies that result. Happy baking!
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