Vegan Speculoos Cookies
These crispy, spiced vegan speculoos cookies are a delightful treat with a characteristic caramel flavor. Perfect for dunking in coffee or enjoying on their own, they capture the essence of traditional Belgian speculoos.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 16
- Difficulty
- Medium
- Per serving
- 128 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gall-purpose flour
- 100 gbrown sugar, packed
- 100 gvegan butter, softened
- 2 tbspwater
- 2 tspground cinnamon
- 1 tspground ginger
- 0.5 tspground cloves
- 0.5 tspground nutmeg
- 0.5 tspbaking soda
- 0.25 tspsalt
Equipment
cookie cutters · rolling pin · plastic wrap · large bowl · wire rack · baking sheet · parchment paper · mixing bowls · whisk
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, ground nutmeg, baking soda, and salt.
About 2 min
- 2
In a separate bowl, cream together the softened vegan butter and brown sugar until light and fluffy.
About 3 min
Cook’s note: Ensure the vegan butter is truly softened for best results, but not melted.
- 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
About 2 min
Cook’s note: Do not overmix the dough, as this can lead to tough cookies.
- 4
Incorporate the water until a cohesive dough forms.
About 1 min
Cook’s note: Add water gradually; you might not need all of it, depending on your flour and butter.
- 5
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Cook’s note: Chilling the dough makes it easier to roll and helps prevent the cookies from spreading too much.
- 6
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 10 min
- 7
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness.
About 5 min
- 8
Use speculoos molds or cookie cutters to cut out desired shapes, then carefully transfer them to the prepared baking sheet.
About 10 min
Cook’s note: If using molds, press the dough firmly into the mold, then gently tap it out.
- 9
Bake for 12-15 minutes, or until the edges are golden brown and crispy.
About 15 min
Cook’s note: Baking time may vary depending on your oven and cookie thickness.
- 10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: The cookies will crisp up further as they cool.
Per serving
Nutrition
- Calories
- 128.1kcal
- Protein
- 1.7g
- Carbs
- 18.6g
- Fat
- 5.3g
- Fibre
- 0.7g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the cooled speculoos cookies in an airtight container at room temperature.
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