My Homemade Gluten Free Biscoff Cookies are exactly what we remember, crunchy little cookies with robust spices and deep caramelization.
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Homemade Gluten Free Biscoff Cookies were originally published on April 16, 2021 and have been updated with new copy and a new in depth video.
I don't know about you but, before Biscoff spread, I had never even thought about the cookies that make the spread. The only time I actually saw them was on planes. My sister used to be a flight attendant and I can recall American Airlines giving Biscoff cookies on the flights as a snack. But even then, I didn't think too much of them.
Then, when they came out with cookie butter or Biscoff spread, the world went crazy over it (myself included)! I remember getting a jar of it and feeling like I could've eaten the entire thing all by my lonesome. Is it just me, or do you seem to really crave something you can't have, too?? If I could eat Biscoff every day, I probably wouldn't care so much about it. But because we can't find a gluten free version anywhere, it always seems to be on my mind. So I decided I'll just have to make myself. And lemme tell ya - when I first made these, I went in for one cookie, and then another. And another.
What are biscoff cookies?
If you've lived under a rock and don't know what Biscoff cookies are, I'll describe them as best I can. These crisp little ribbon cookies are Belgian spice cookies, or speculoos. Biscoff is a particular name from the brand Lotus, so not all speculoos are Biscoff. They have a wonderful caramel-like flavor with the perfect blend of spices, and the texture is almost that of honeycomb. I would say they're very similar to graham crackers in texture, but 1000 times better in flavor. Try to eat just one, I dare ya!
Here's what you'll need
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but one has not been tested.
- Turbinado sugar - also known as "sugar in the raw" this is the closest thing to Candi Sugar from Belgium, which is what is in the original Biscoff cookies.
- Cardamom - cardamom is the spice that, combined with the other spices in these cookies, makes them more like the Biscoff cookies we know and love.
- Butter - a dairy-free butter may be substituted, although you may not get the same crisp texture that makes these cookies so irresistible.
How to make speculoos cookies
A video from America's Test Kitchen popped up on my YouTube feed, which was for speculoos cookies, just the recipe I was looking for! So I began doing my usual adjustments for gluten free and took a few easier steps. These cookies are so easy to make, you can literally put them together in about 10 minutes. Here's the steps:
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
- Step 5: Remove and add to serving plate
- Step 6: Assemble and serve!
Gluten free Biscoff cookies FAQs
Absolutely! You can make them into any shape you'd like. No need to roll the dough out into a perfect grid (just roll out to fit the parchment, chill, and cut out with cookie cutters.
These cookies keep very well and can be stored at room temperature for up to one week. The dough can also be frozen pre baking, or the cookies can be frozen after baking for up to 3 months.
Yes, you can place the sugar in a coffee grinder, mortar and pestle, or even a ziptop bag with a rolling pin. Grind or mash the sugar until it's smaller granules and then you can proceed with the recipe in a stand mixer or with a handheld mixer.
More gluten free cookie recipes
- Best gluten free peanut butter cookies
- Gluten free M&M cookies
- Gluten free cutout sugar cookies
- Gluten free fudge ribbon cookies
- Gluten free chocolate chip biscotti
- Perfect gluten free ricotta cookies
These Gluten Free Biscoff Cookies are gonna blow you away, not just with how yummy they are, but how easy they are to make, too!
Gluten Free Biscoff Style Cookies
Ingredients
- 1½ cups (210g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
- 5 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ tsp baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) turbinado sugar
- ½ cup (113g) butter, cold and cut into cubes
- 1 large egg, at room temperature
Instructions
- Whisk together the flour, spices, baking powder, baking soda, and salt; set aside.
- In the bowl of a food processor, process the turbinado sugar for 30 seconds, or until it's a little finer in texture. Add cold cubed butter and process until the dough becomes a mass and begins to ride around the top of the blade, about 20 seconds. Add the egg and process again until a paste forms, 10-20 seconds.
- Pour the dry ingredients into the bowl and process until a smooth dough forms.
- Trace a 10 by 12-inch rectangle on a sheet of parchment that's fit for a baking sheet. Mark every 1¼ inches along the short side, and then mark every 3 inches along the longer (bottom) side. Trace just the rectangle (without the markings) on another sheet of parchment. Flip over so the pencil side isn't touching the dough.
- Dump the dough onto the bottom sheet of parchment and flatten slightly. Place the top sheet of parchment over the dough and press and roll the dough into the rectangle roughly ⅜ of an inch thick. Place the dough in the parchment onto a baking sheet and chill it for at least 1½ hours.
- Preheat the oven to 300° F.
- Remove the dough from the fridge and begin cutting it using the markings with a fluted pastry wheel. Each cookie should be 1¼ inches by 3 inches in size. Place on a parchment-lined baking sheet spaced at least one inch apart. Bake for 32-35 minutes, or until set and lightly browned.
- Allow to cool completely and then store in a glass container, which will keep them crisp. They will crisp more when fully cooled.
Notes
Adapted from America's Test Kitchen Belgian Spice Cookies
Laura says
With the note that I used a different brand of GF flour and recognising that there is variation in eggs, I found the dough far too wet - had to add almost an extra 100g of flour to turn it into manageable dough rather than unworkable slop. Biscuits were amazing once I’d done that though.
CF says
I may have missed it, but how thick should I roll the dough?
Kim says
It should fit in the rectangle that you've traced, so the thickness is not relevant, but it's probably 1/8th to 1/4 inch thick.
Pablo Spinelli says
Hello! Do you have any recommendations for making them with chocolate? I want to use them to make a typical dessert from Argentina called "chocotorta". Thanks a lot!
Rose says
Hi, I made these cookies today and they are absolutely delicious 😍 I made them for my youngest granddaughter who got diagnosed with celiac disease last year, and I’m sure she will love them as well. I was just wondering of it’s possible to make the dough, freeze it in single cookies and bake a few whenever she wants some cookies? Thank you!
Kim says
Absolutely!
Tiffany says
Hi, wondering if you have ever tried grinding these and making graham-cracker style pie crusts?
Kim says
No, but that sounds FABULOUS! It should work the same way.
Lola says
I am also hoping to make crust with this, and wondering if I need to bother cutting. Assuming I roll it thin enough,I think the cutting is unnecessary. What did *you do? Thanks for your thoughts!
Louisa Obst says
SOOOO Happy to have found these. How are these best stored? Can you bake in advance or freeze? Thanks so so much!
Lou
Kim says
Yes, you can bake them in advance and freeze! Wrap well and store in the freezer for up to 3 months.
Seva says
Oh my Kim!!!
These are so crisp and tasty and absolutely delicious.
Thank you so much
Kim says
So glad you like them!!
Katie Payne says
These turned out fantastic! Buttery, crisp, spicy... absolutely hits the biscoff mark! And so easy to put together . I'm celiacs, husband is not, he is obsessed with the originals and buys them in bulk at Costco so I was excited to have him do a side by side tasting. He loves the aroma of these fresh copy cats, said they were a little spicier, but delicious and texture was very similar.
Sherry Yarem says
II made these to take to a church Thanksgiving dinner. Several people thanked me for bringing a GF dessert. And I have been asked to include the recipe in a new church cookbook. I love Bischoff cookies and have really been missing them and am so glad to have a recipe to make them myself,
Kim says
So glad you liked them, Sherry!!!
Patricia says
Hello Kim, are these anything like “windmill “ cookies in taste? My daughter is celiac and she l always loved those . I love your website and recipes are awesome.
Thanks
Patricia
Kim says
Awe, thank you so much, Patricia!
I've never had windmill cookies, so I can't say whether they're like those or not. If you've ever had cookie butter, these are like the cookies that make cookie butter.
Peg says
I just made these and all I can say is WOW!! They are so good! Thanks so much for sharing your GF recipes with the world!
Kim says
Thanks so much, Peg 😍
Deb says
Hi, I'd really like to make these but confused about your butter measurement - you have 1/2 cup or 56 grams but those are not equivalent. 1 stick of butter = 1/2 cup = 113 grams. Can you clarify the correct amount of butter? Thank you!
Kim says
I'm so sorry, Deb! You are absolutely right, and I corrected it. It should be 1/2 cup (1 stick or 113 g) of butter. Thank you so much for alerting me 🙂
angela says
oh yum! can't wait to try. Please tell me you're going to work on a biscoff cookie butter!!!!!
Kim says
You know it!!!