clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dutch spiced biscuits

Vegan Speculaas Cookies (Dutch Spiced Cookies)

  • Author: Maša Ofei
  • Prep Time: 1 hour 15 minutes
  • Bake Time: 12 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: Makes 35-40 cookies*


These spiced fragrant cookies are perfect for the holidays with a cup of tea, coffee, or hot chocolate. Your house will smell like a big warm hug!


  • 1 flax egg*
  • ½ cup vegan butter, room temperature (not melted)
  • ¾1 cup / 120g-160g coconut sugar*
  • 1 teaspoon vanilla extract

Dry ingredients:

  • 1½ cups / 200g all-purpose plain flour (plus extra for rolling)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon each of ground nutmeg, and cloves
  • 1/8 teaspoon each of ground ginger, cardamom, aniseed, and white pepper


  1. In a small bowl, mix the flax egg ingredients well and set aside.
  2. In a stand mixer, hand mixer, or by hand, whisk the butter and sugar together until it turns into a cream. Usually around 1-2 minutes.
  3. Whisk in the vanilla extract and the flax egg. Set aside.
  4. In a large bowl, sift all the dry ingredients.
  5. Add the butter and sugar mixture to the dry ingredients and mix well. It will still be a little soft. Once it’s well incorporated, this is where I normally get my hands into the bowl and work the dough for about 30 seconds.
  6. Wrap in some unbleached parchment paper and put it in the fridge to chill for 30 minutes. Alternatively, put a plate on the bowl and put it in the refrigerator to chill for 40 minutes.
  7. At this stage, preheat the oven to 180 degrees Celcius (355 degrees Fahrenheit) and line two baking trays with unbleached parchment paper. Set aside.
  8. When the dough is ready, on a lightly floured surface, roll out the dough to around 3mm-6mm (1/8 inch – 1/4 inch) thick dough. Imprint dough with whatever you’re using (if anything, see ideas earlier in the post) and cut to size. My cookies were approximately 1.5cm x 7.5cm (1.5 inches x 3 inches). You can make whatever size you like! Cut with a sharp knife and carefully transfer onto the lined baking tray. I use a spatula to do so.
  9. Bake for 12-15 minutes* until golden brown.
  10. Cool on tray for 10 minutes and then transfer to a wire rack to cool completely.


Flax egg: A flax egg is made in a small bowl with 1 tablespoon flax meal and 2½ tablespoons of water. Mix well and leave aside for 10 minutes. If you want to learn more about flax eggs, you can find out here.

Coconut sugar: I like these cookies quite sweet (because they normally are when you buy them), however, you can use a little less sugar if you like. I’ve tested it both ways and it will turn out well.

Baking: Baking time will depend on what kind of cookies you like and how thick they are. If you want them slightly softer in the middle, bake for less, if you want them crunchy, bake for longer.

Yield: The amount of cookies this recipe yields depends on what size and thickness your cookies are. This was based on how many I was able to make with the size and shape I used.

  • Diet: Vegan