These healthy vegan speculoos cookies are oil-free, refined-sugar-free and super easy to make.
Course Dessert, Snack
Keyword christmas cookies, cookies
Prep Time 40minutes
Cook Time 10minutes
Total Time 50minutes
100gwhole-grain wheat flour
4tspspeculoos spice mix
pinch of salt
1tbspground flax seeds+ 2 tbsp cold water to make a flax egg
120galmond buttersub tahini if you don't have almond butter
for the speculoos spice mix
Start by making a flax egg. Combine the ground flax seed with cold water, stir and set aside.
Add the dry ingredients (flour, oats, almonds, baking powder, speculoos spice mix, salt, orange zest) to a large mixing bowl and stir to combine.
Melt the almond butter and agave syrup in the microwave or over medium heat. Then add to the dry ingredients. Add in the flax egg and plant-based milk and mix to form a dough. Using your hands might be easier here. Form a disc, wrap in cling film and place in the fridge for 30 minutes.
Preheat your oven to 180°C/350°F. Roll out the dough between parchment paper and cling film to about 1 cm thick. Cut out the cookies and place on a baking tray lined with parchment paper.
Bake the speculoos cookies for ~10 minutes. Carefully watch them as they burn easily. Remove from the oven and let cool before serving.
Watch the cookies closely as they will burn easily. Rather take them out even if they look slightly undercooked – they will harden a little bit as you let them cook on the baking tray.