We can’t wait around forever for store bought gluten free biscoff style cookies. So we’ll make these wonderfully spiced cookies ourselves!
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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.
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 1/4 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 1/2 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.
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
- 210 g or 1½ cups Kim's gluten free flour blend (or your favorite store bought blend)
- 5 tsp ground cinnamon
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 150 g or ¾ cup turbinado sugar
- 56 g or ½ cup butter, cold and cut into cubes
- 1 large egg, at room temperature
- 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.