Gluten-Free Speculoos (aka Biscoff Cookies)

Speculoos are the thin, crackly Belgian spice cookies most people know from the famous red Biscoff packet — deeply caramelized, warm with cinnamon, and impossible to eat just one of. This gluten-free version leans on brown sugar and a splash of molasses so you get that same toasty, almost burnt-caramel edge without any wheat flour.

Yield: About 30 thin cookies · Time: 1 hr 15 min (plus chilling)

Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 1 tsp ground cinnamon
• 1/2 tsp each ground ginger, nutmeg, and cloves
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) packed dark brown sugar
• 1 tbsp molasses
• 1 large egg yolk
• 1 tsp vanilla extract

Directions

1. Whisk the flour blend, spices, baking soda, and salt in a bowl.
2. Beat the butter, brown sugar, and molasses until fluffy, about 3 minutes. Beat in the egg yolk and vanilla.
3. Mix in the dry ingredients just until a soft dough forms. Shape into two disks, wrap, and chill at least 2 hours.
4. Roll each disk between parchment sheets to a scant 1/8 inch thick. Cut into rectangles or rounds.
5. Bake at 350°F (175°C) on parchment-lined sheets for 10–12 minutes, until deeply golden at the edges.
6. Cool completely on the pan — they crisp as they cool.

Pro tip: The thinner you roll them, the closer you get to that classic Biscoff snap; chill the rolled dough 10 minutes before cutting if it softens.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.