Speculoos de Noël

My Maman’s family comes from Holland. We kept a few culinary traditions from our country of origin, like Christmas speculoos (a shortbread biscuit with warming spices ie: cinnamon, coriander, clove, ginger, allspice, cardamom and nutmeg). The family recipe contains butter, white wheat flour (hence gluten) and refined sugar, as well as eggs. I created a recipe that preserves the flavour and texture of the traditional cookies, without the heaviness of the combination of eggs + sugar + flour. Bake, share, and enjoy!

Makes 40 small pieces


1 1/2  cup of almond meal

2 Tbsp. cup of flaxseed meal + 1/3 cup of warm water (makes binding agent)

½ cup of tahini

¼ cup of Speculoos spice (if you are in Australia, I recommend the blend from Gewürzhaus, if not found, mix the spices as described in the introduction)

2/3 cup of coconut sugar

½ tsp of baking powder

1 tsp of vanilla bean paste

1 pinch of good quality salt

½ cup of gluten free flour (used to prevent stickiness of dough when cutting pieces)


Cookie cutters

Mixing bowl

Baking roller

Baking paper

Baking tray


Let’s bake!

Warm up your oven to 180℃.

In a bowl, start mixing the dry ingredients: almond meal, baking powder, spices, coconut sugar and salt. Meanwhile prepare the vegan egg  - or binding agent - by adding warm water to the flaxseed meal (it will thicken and form a sticky consistency).

Add vanilla essence and tahini, mix well. Add vegan egg and combine using your hands until you get a thick dough. Try not to massage the dough too much or it will start to get gooey and sticky. Make a ball and let it set in the fridge for 3-12hrs so the flavours of the spices can develop.

On a clean bench, spread gluten free flour thinly (I use Amaranth flour, use what you have at home, perhaps rice or coconut flour). Spread the dough with a baking roller – aim for no more than half a centimetre thick. Cut the dough with the cookie cutters of your choice. Place them on a tray covered with baking paper.

Cook for 5 min (7 min if thicker cookies). Let the cookies rest aside to cool down. The cookies should be a crunchy outside but remain soft on the inside.


Using a baking brush, spread an extra thin layer of coconut oil over the cookies to give them a shiny look.

For a variation: dip half of cookies in melted chocolate. Let them rest on a tray for the chocolate to set.