Delicious, spicy, creamy cookie butter - like the real thing but better! No gluten, no soy, and totally vegan too.
One batch of the cookies makes enough for one batch of cookie butter, plus some extra that you can enjoy dipped in your new homemade cookie butter. Because the cookie butter contains coconut milk, I store the spread in the fridge, and let sit at room temp to soften before using.
Speculoos Cookie Ingredients:
1 1/2c gluten free flour (we used 1/2c each tapioca, millet, and sorghum flours)
3/4c coconut sugar
1tbsp ground flax
5tsp cinnamon
1tsp ground cardamon
1/4tsp ground clove
1/4tsp baking soda
1/4tsp baking powder
1/4tsp sea salt
1/2c melted coconut oil
3tbsp water
Combine ingredients and mix until combined (wet sand consistency). Then roll between parchment, cut into rectangles, and bake at 300F for 30 minutes. Let cool, then enjoy!! Or use some to make cookie butter below.
Cookie Butter Ingredients:
2c (280g) above cookies
1/4c coconut milk
2tbsp coconut oil
1tbsp coconut sugar
Pinch sea salt
Combine ingredients in blender, and blend until smooth. Stop & scrape sides as needed. Enjoy!! Store leftovers in fridge. Let come to room temp again & soften before using.
You can watch the full video here: https://youtu.be/7s4nKDTcgsM&list=UULFTbe_P7qBYg0h5MUVrgFOPg
Comments