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