Gluten-free Speculaas Cookies

Ingredients

• 150 grams rice flour
• 100 grams almond flour
• 80 grams coconut oil
• 80 grams coconut blossom sugar
• 2 teaspoons baking powder
• 1 1/2 tablespoons speculaas spice mix
• pinch of salt
• 5 tablespoons almond milk

Instructions

1. 1

   Preheat the oven to 150°CMix the rice flour, almond flour, speculaas spice mix, baking powder and salt in a mixing bowl. Stir well.Melt the coconut oil until it's soft. Add the coconut blossom sugar and almond milk and mix well. Then carefully add the flour mixture and knead into a smooth dough (see photo below). Is your dough really too wet? Then add a bit more flour.Line a baking tray with parchment paper or use a baking mat.Dust some rice flour into a speculaas mold. Roll the dough flat and lay it over the mold. Press down with the flat of your hand. Don't press too hard into the corners, because then you won't be able to get the dough out of the speculaas mold.Then cut off the excess dough horizontally with a sharp knife. Turn the mold over, open side down, and tap gently on the speculaas board until your cookie comes out. If needed, gently help the dough out of the mold with a teaspoon, but take care not to damage the speculaas.Bake the speculaas cookies for 20-25 minutes and let them cool completely.Great as a treat or a tasty snack for the Sinterklaas celebration