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Home » Recipes » Christmas Recipes

Gluten Free Biscoff Style Cookies

Published: Apr 16, 2021 · Modified: May 25, 2025 by Kim · This post may contain affiliate links · 19 Comments

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We can't wait around forever for store bought gluten free biscoff style cookies. So we'll make these wonderfully spiced cookies ourselves!

gluten free biscoff style cookies stacked on a tray

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 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. I think the fad kinda died down in some areas, but not for me.

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 we'll just have to make some ourselves. And lemme tell ya--when I first made these, I went in for one cookie, thinking that would be plenty. But then I went back for another. And another. Before I knew it, I had at least 4-5 cookies! Then Scott came home from work and he tried one. And another. And one more!

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. Try to eat just one, I dare ya!

How to Make Gluten Free Biscoff Style Cookies

This new video from America's Test Kitchen popped up on my YouTube feed the other day. It was for speculoos cookies, just the recipe I was looking for! So I began doing my usual adjustments for gluten free. These cookies are so easy to make, you can literally put them together in about 10 minutes. Here's the steps:

  • Since we don't have easy access to Candi Sugar from Belgium, we'll process turbinado sugar into a finer consistency. Turbinado sugar can be found in just about any grocery store, and can also be found on Amazon here (affiliate link).
  • Mix the dry ingredients in a small bowl (flour, baking powder, baking soda, salt, and spices).
  • Add cold butter to the turbinado sugar and process until it begins to ride around the top of the blades. Follow this with an egg and process until smooth.
  • Add dry ingredients and process for another 20-30 seconds.
stack of biscoff cookies up close

Making Uniform Cookies Without a Cookie Cutter

I absolutely love how these cookies come together without having to use a cookie cutter. First make a "grid" by creating a 10 by 12-inch rectangle on a sheet of parchment paper (using pencil). Then mark along the short side every 1 ¼ inches and along the long side every 3 inches. Flip it over so the pencil isn't touching any of your cookie dough. Then take another parchment sheet and draw the same 10 by 12-inch rectangle, but this time no need to create the marks. You'll be using this as a guide.

Plop the dough right onto the parchment with the marks and then place the parchment without the marks on top. Using a rolling pin, roll and "smear" the dough into that rectangle. You won't get it perfectly precise, but for now just focus on getting it inside that bottom rectangle.

Put the rolled out cookie in the fridge for at least 1 ½ hours to chill. Use a fluted pastry wheel (affiliate link) to cut the cookies (using the guides you drew on the bottom). Use an angled, or offset, spatula to lift each cookie onto a parchment-lined baking sheet, setting them an inch apart. Bake at 300 degrees F for 30-35 minutes, or until set and slightly puffed. They'll crisp up even more when cooled completely.

cutting the edges off the rectangle of cookie dough
using ruler to cut off top edge of biscoff cookie dough
cutout cookies on parchment
lifting cookie with angled spatula to place on baking sheet

These gluten free biscoff style 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 stacked on a tray

Gluten Free Biscoff Style Cookies

Kim
We can't wait around forever for store bought gluten free biscoff style cookies. So we'll make these wonderfully spiced cookies ourselves!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 32 minutes mins
Course Dessert
Cuisine American
Servings 32 cookies

Ingredients
 

  • 210 g or 1½ cups Kim's gluten free flour blend (or your favorite store bought blend)
  • 5 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ tsp baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 150 g or ¾ cup turbinado sugar
  • 113 g or ½ cup butter, cold and cut into cubes
  • 1 large egg, at room temperature
Get Recipe Ingredients

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 using a rolling pin. 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.
Keyword biscoff, cookies, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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Comments

  1. Rose says

    February 15, 2025 at 12:25 pm

    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!

    Reply
    • Kim says

      February 28, 2025 at 7:54 am

      Absolutely!

      Reply
  2. Tiffany says

    October 23, 2024 at 12:43 pm

    Hi, wondering if you have ever tried grinding these and making graham-cracker style pie crusts?

    Reply
    • Kim says

      October 29, 2024 at 10:03 am

      No, but that sounds FABULOUS! It should work the same way.

      Reply
  3. Louisa Obst says

    August 18, 2024 at 10:10 pm

    SOOOO Happy to have found these. How are these best stored? Can you bake in advance or freeze? Thanks so so much!
    Lou

    Reply
    • Kim says

      September 08, 2024 at 8:59 pm

      Yes, you can bake them in advance and freeze! Wrap well and store in the freezer for up to 3 months.

      Reply
  4. Seva says

    July 09, 2024 at 2:56 am

    Oh my Kim!!!
    These are so crisp and tasty and absolutely delicious.
    Thank you so much

    Reply
    • Kim says

      July 21, 2024 at 9:06 pm

      So glad you like them!!

      Reply
  5. Katie Payne says

    February 21, 2023 at 12:17 am

    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.

    Reply
  6. Sherry Yarem says

    December 18, 2022 at 9:46 pm

    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,

    Reply
    • Kim says

      December 19, 2022 at 5:50 pm

      So glad you liked them, Sherry!!!

      Reply
  7. Patricia says

    December 07, 2022 at 10:04 am

    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

    Reply
    • Kim says

      December 14, 2022 at 7:03 am

      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.

      Reply
  8. Peg says

    January 18, 2022 at 9:17 pm

    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!

    Reply
    • Kim says

      January 22, 2022 at 6:07 am

      Thanks so much, Peg 😍

      Reply
  9. Deb says

    October 24, 2021 at 9:35 pm

    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!

    Reply
    • Kim says

      October 25, 2021 at 5:08 am

      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 🙂

      Reply
  10. angela says

    April 19, 2021 at 1:51 pm

    oh yum! can't wait to try. Please tell me you're going to work on a biscoff cookie butter!!!!!

    Reply
    • Kim says

      April 21, 2021 at 6:47 am

      You know it!!!

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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