Vegan spelt Spekulatius (speculoos cookies) with flaked almonds

Vegan spelt Spekulatius with speculoos spice, coconut oil, coconut sugar and flaked almonds, rolled thin or pressed into a mould. A dessert for the cookie tin, 197 kcal per four cookies.

At a glance

• Serves 10
• Prep time: 30 min
• Cooking time: 10 min
• Total time: 40 min
• Calories: 197 kcal per serving
• Protein: 3 g
• Fat: 10 g
• Carbs: 23 g

Ingredients

• 150g spelt flour
• 50g wholemeal spelt flour
• 80g coconut oil
• 70g coconut sugar
• 30g flaked almonds
• 2 tbsp maple syrup
• 2 tbsp water
• 2 tsp speculoos spice
• 0.5 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · baking tray · cookie cutters

1. Melt the coconut oil and, while lukewarm, stir it with the coconut sugar, maple syrup and water.
2. Mix both flours with the speculoos spice, baking powder and salt and knead everything with the oil mixture into a smooth dough.
3. Wrap the dough and leave it to firm up in the fridge for 1 hour.
4. Roll it out 3 mm thin between two sheets of baking paper, scatter over the flaked almonds and roll over them once. Cut out shapes or press the dough into a floured Spekulatius mould.
5. Bake the Spekulatius in a preheated oven at 180 °C (160 °C fan) for 8 to 10 minutes, until the edges darken.
6. Leave them to cool on the tray – they turn crisp as they cool.

Good to know

Spekulatius are the cookies that smell of a Christmas market as soon as you open the tin. This version needs no butter or egg and still turns properly crisp.

Swaps

Coconut oil → butter (not vegan, more buttery). Spelt flour → plain flour. Maple syrup → date syrup (darker). Flaked almonds → leave them out for the classic look.

Cooking tips

Coconut oil sets hard in the fridge, so let the dough soften for 5 minutes before rolling. The thinner you roll, the crisper the cookies.

Storage

Stays crisp for 4 weeks in a cookie tin.

Allergens

Contains gluten and almonds; suitable for children, fine during pregnancy.

Dairy-free recipes