Description
These Vegan Speculoos Cookies are a homemade twist on the beloved Biscoff treat, offering a crunchy, spiced cookie experience without any animal products. Brimming with warm spices like cinnamon, nutmeg, and cardamom, these cookies are perfect for cozy afternoons or festive occasions.
Ingredients
Scale
Wet Ingredients
- 150 g vegan butter (block butter – not margarine/spread), room temperature
Sugars
- 120 g demerara sugar (turbinado sugar)
- 50 g dark muscovado sugar
Dry Ingredients
- 200 g plain flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon allspice
- ½ teaspoon sea salt
Instructions
- Whisk the butter: Cut the vegan butter into small chunks and place in a large bowl. Use an electric whisk or stand mixer to whisk the butter for 2 minutes until it becomes light and airy.
- Cream sugars and spices: Add the demerara sugar, muscovado sugar, ground cinnamon, nutmeg, ginger, cardamom, and allspice to the butter and whisk for another 2 minutes to cream everything together.
- Incorporate dry ingredients: Sift in the flour, baking soda, and sea salt into the bowl. Use your fingertips to rub the flour into the butter mixture until it resembles crumbs, then knead by hand until it forms a uniform dough ball. Flatten the dough into a disc, wrap in cling film, and chill in the fridge for at least 1 hour or overnight.
- Preheat and prepare for rolling: Preheat the oven to 180°C (356°F). Lightly dust your work surface and rolling pin with flour.
- Roll and cut cookies: Roll out the chilled dough to approximately ¼ inch thickness. Use a 2.5″ cookie cutter to cut out the cookies and place them onto a lined baking tray with at least 2 inches space between each.
- Bake the cookies: Bake in the preheated oven for 10 minutes. Then remove from the oven and let the cookies rest on the tray for about 5 minutes.
- Cool completely: Carefully slide the parchment paper with the cookies onto a cooling rack and cool for 15-20 minutes until they reach room temperature before serving.
Notes
- Use vegan block butter for the best texture; avoid margarine or spreads.
- Chilling the dough helps the cookies keep their shape while baking.
- You can store the cookies in an airtight container for up to one week.
- The spice blend can be adjusted to taste if you prefer more or less intensity.
- These cookies pair wonderfully with vegan coffee creamers or plant-based milk.
