Gluten-Free Speculoos

Cinnamon, ginger and a pinch of cloves give these crisp gluten-free speculoos their warm spice. The dough chills in disks, then is rolled to 1/4 inch, cut into shapes and baked until the edges turn golden, crisping further as the cookies cool.

Prep: 20 min Cook: 25 min Total: 45 min Serves: 4

At a glance: This easy baking recipe yields 4 servings in about 45 minutes (20 min prep, 25 min cook). It uses 11 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder — and walks through 6 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Speculoos: When preparing this baking recipe, speculoos dough is rolled and cut, so work on a surface dusted only with the GF blend and use a knife or cutters cleaned since their last wheat batch. Ground cinnamon, ginger and cloves, plus the vegan butter, should be labeled gluten-free.

Gluten-Free Notes for Gluten-Free Speculoos: This recipe is crafted using a gluten-free flour blend and other gluten-free ingredients, making it safe for those avoiding gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), 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 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 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 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 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 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)

240

Calories

Protein

44g

Carbs

11g

Fat

Fiber

276mg

Sodium

Tips & Notes

Chill the dough for the full 30 minutes, as step 4 says. Gluten-free dough tears easily when warm.
Roll the dough between two sheets of parchment so it doesn't stick and you need less extra flour.
For a more classic speculoos flavor, swap some of the granulated sugar for brown sugar.

Common questions

What cross-contamination risk is specific to Gluten-Free Speculoos?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder before they go into Gluten-Free Speculoos. Speculoos dough is rolled and cut, so work on a surface dusted only with the GF blend and use a knife or cutters cleaned since their last wheat batch. Ground cinnamon, ginger and cloves, plus the vegan butter, should be labeled gluten-free.

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