Gluten-Free Speculoos

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 0.5 tsp ground ginger 0.5 tsp ground ginger
• 0.25 tsp ground cloves 0.25 tsp ground cloves
• 0.5 cup vegan butter, softened 0.5 cup vegan butter, softened
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 1 large egg, room temperature 1 large egg, room temperature
• 1 tsp vanilla extract 1 tsp vanilla extract

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, ground cinnamon, ground ginger, and ground cloves. Ensure all the dry ingredients are thoroughly combined for even flavor distribution.

2. 2

   In a separate medium bowl, cream together the softened vegan butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes. Beat in the room temperature egg and vanilla extract until well incorporated, scraping down the sides of the bowl as needed.

3. 3

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and slightly sticky, which is typical for gluten-free cookie dough. Be careful not to overmix.

4. 4

   Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or until firm enough to handle. This chilling step is essential for easier shaping and to prevent excessive spreading during baking.

5. 5

   Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface (using your GF flour blend), roll out one disk of dough to about 1/4-inch thickness. Use speculoos cookie cutters or a knife to cut out shapes, carefully transferring them to the prepared baking sheets, leaving about 1 inch between cookies.

6. 6

   Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.