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Celebrate the holiday season with a batch of delicious and easy-to-make cookies! This recipe is a personal favourite of mine because it's simple to prepare, has a limited number of ingredients, and features the delicious speculaas spice blend that's popular in Holland.
The finished cookies are fantastic on their own, but you can take them to the next level by dipping them in your favourite chocolate. Not only is this recipe quick and easy to make, but it's also perfect for baking with kids! Whether you're looking for a fun activity to do with your children or just want to whip up a batch of cookies in no time, this recipe is a great choice. For those following a gluten-free diet, this recipe can easily be adapted by using a gluten-free flour blend. To ensure the best results, I recommend adding extra nut flour when making this substitution. You can also use oat flour as an alternative.
INGREDIENTS:
175g Flour (can use GF Flour for a gluten-free option)
90g Vegan Butter (best when cool)
30g Vegan Yogurt
80g Coconut Sugar
15g Speculaas Spice Blend
1g Salt
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, Speculaas spice blend, and salt. Set aside.
In a separate large mixing bowl, cream together the vegan butter and coconut sugar until light and fluffy. This may take 2-3 minutes.
Incorporate the vegan yogurt into the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Be careful not to overmix.
For best results, cover the dough and let it chill in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
Take the chilled dough place it between two sheets of baking paper Place them on the prepared baking sheet, flatten it with your hand and roll it 1 inch (2.5cm) thick.
With a cookie cutter make a desired shape and place it in a freezer for 15 min.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep in mind that baking times may vary, so keep an eye on them to prevent over-baking.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Additional:
100g Dark Chocolate (vegan)
50g White Chocolate (vegan)
Melt the Dark Chocolate: In a heatproof bowl, melt the dark chocolate. You can do this by using a double boiler or by melting it in short bursts in the microwave, stirring between each burst. Make sure the chocolate is smooth and fully melted.
Dip Half of Each Cookie: Take each cooled cookie and dip half of it into the melted dark chocolate. Allow any excess chocolate to drip off, and then place the dipped cookies back on the parchment paper.
Drizzle with White Chocolate: Melt the white chocolate in the same way as the dark chocolate. Using a spoon or a piping bag, drizzle the melted white chocolate over the dark chocolate-dipped portion of each cookie. This adds a decorative touch and a delicious contrast of flavors.
If you dont have Speculaas Spice Blend you can use ginger, cinnamon, clove and nutmeg powder.
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