healthy vegan speculoos cookies
These healthy vegan speculoos cookies are oil-free, refined-sugar-free and super easy to make.
Servings 50 cookies
Ingredients
- 100 g whole-grain wheat flour
- 50 g oats
- 50 g almonds ground
- 1 tsp baking powder
- 4 tsp speculoos spice mix
- pinch of salt
- 1 tsp orange zest
- 1 tbsp ground flax seeds + 2 tbsp cold water to make a flax egg
- 80 g agave syrup
- 120 g almond butter sub tahini if you don't have almond butter
- 60 ml plant milk
for the speculoos spice mix
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground aniseed
- ¼ tsp ground coriander
Instructions
- 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.
Notes
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.