Gluten-free Biscoff – or Belgian Speculoos Cookies

My daughter had the day off and wanted to bake some chocolate chip cookies. A few days earlier Cafè Sucre Farine had sent me an email with a list of recipes for delicious cookies, so I shared theirs with her. But, of course, that was just the beginning. While browsing their website and printing recipes, I found a recipe that uses Biscoff spread. I had never heard of it, and so I looked into its origin and, of course, I soon realized that it was not gluten-free.

How do you make a gluten-free Biscoff spread, one would ask. It seems that the main ingredient is Biscoff – or, as I learned, Belgian Speculoos Cookies. The search began, and I found a recipe on Serious Eats. The author underlines the importance of the kind of sugar used, but without the suggested Brewer’s Best Candi Sugar on hand, I opted for dark brown sugar. It took me less than an hour to have a home smelling like Christmas and little soldiers ready to be dunked in a cup of tea or coffee or just eaten alone. They are that good!

Oh, and as for the Biscoff spread recipe, I am adding that to the notes of the recipe card.


Gluten-free Biscoff – or Belgian Speculoos Cookies

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Recipe by Simona Gluten-free Course: Cookies and Bars, RecipesDifficulty: Easy
Prep time


Cooking time




  • 150 g 150 Brewer’s Best Candi Sugar, or dark brown sugar, 2/3 cup

  • 85 g 85 unsalted butter, 6 Tablespoons

  • 3/4 teaspoon 3/4 baking soda

  • 3/4 teaspoon 3/4 cinnamon

  • 1/4 teaspoon 1/4 nutmeg

  • 1/8 teaspoon 1/8 salt

  • 1/8 teaspoon 1/8 ground cloves

  • 1/16 teaspoon 1/16 ground cardamom

  • 1/16 teaspoon 1/16 ground anise – I used ground star anise

  • 1 Tablespoon 1 cold water

  • 196 g 196 Simona’s Flour Mix – 1 1/4 cup


  • Preheat the oven to 350°F. Line two baking sheets with parchment paper, and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine dark brown sugar with butter, baking soda, cinnamon, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.
  • While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
  • Place the dough between two sheets of plastic wrap. Roll to a thickness of 3/16-inch, using a ruler for guidance. With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With an offset spatula, transfer the cutouts and scraps to the sheet pans, leaving an inch between each piece to account for spread.
  • Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months.


  • Biscoff spread – finely ground speculoos crumbs (about 3/4 cup; 100g), water (about 1/3 cup plus 1 tablespoon; 100g), 1/4 teaspoon ground cinnamon, golden syrup (about 2 tablespoons; 30g), and refined coconut oil (about 1/2 cup; 85g), solid but not cold. Combine the ingredients in a 2-quart stainless steel pot. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth. Transfer to a glass jar, seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.

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