Delicious homemade Biscoff Cookies! Follow my homemade Biscoff recipe to bake these aromatic crunchy cookies. They are so easy to make, vegan and totally addictive. Trust me when I say you will want to bake them again and again!
For rolling out (if using molds or embossing rolling pins)
3tbspgluten free flour, for rolling out, or as needed
1tbspspice mix, for rolling out
Add the vegan butter and sugar in a mixing bowl and beat together with an electric mixer on low speed initially then high speed until creamy and smooth.
Beat in the spices, salt, baking powder and soda then gradually mix in the flour. Drizzle in the maple syrup, only as much as needed until the dough comes together.
Shape the dough into a ball, flatten, cover and place in the fridge for at least an hour or overnight.
Preheat the oven to 350°F (180°C).
Take the dough out of the fridge and allow it to come back to room temperature.
Mix the gluten free flour with the spices if using cookie molds or embossed rolling pins.
Roll out sections of the dough on a silicone baking mat using a rolling pin with spacer rings to a thickness of 3-5mm.
Carefully space out the cookies using an offset spatula, place the silicone baking mat on a cookie sheet and bake for 12-15 minutes until they start colouring at the edges.Transfer the cookies to a wire rack - they will harden when fully cooled down.
Store in an airtight container at room temperature for up to 10 days (if you don’t eat them all that is).
If you can't get hold of Speculaas spice mix then add 3 teaspoons ground cinnamon and 1 teaspoon mixed spice.Useful tools and ingredients