Vegan Oat Speculaas Cookies
These Vegan Oat Speculaas Cookies are gluten-free, oil-free, and perfectly crisp, making them an ideal holiday snack or lunchbox treat.
Ingredients
Main Ingredients
- 1.75 cups rolled oats (use certified GF oats if needed)
- 0.5 cups coconut sugar Swap for light brown sugar (1:1) if unavailable.
- 70 grams nuts or seeds of choice (almonds, pecans, walnuts, or sunflower seeds) About 1/3 to 2/3 cup. Use sunflower seeds for a nut-free version.
- 1.5 cups water Reduce if using liquid sweeteners like maple syrup.
- 1.5 teaspoons speculaas spice combination If not ready-made, mix cinnamon, cloves, ginger, nutmeg, and white pepper or cardamom.
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Grease a large rimmed baking sheet with nonstick spray or line it with parchment (preferred if keeping oil-free).
- Add oats, coconut sugar, nuts/seeds, water, speculaas spice, vanilla, and salt to a high-speed blender. Do not add the baking soda yet.
- Blend until completely smooth, stopping and scraping the container down a few times.
- Add the baking soda and pulse a few seconds to combine.
- Pour the batter onto the prepared pan and spread into an even layer.
Baking
- Bake for 10 minutes. Remove the pan from the oven and immediately score into rectangles.
- Return the pan to the oven and bake for another 30–35 minutes, or until the cookies are deep golden brown.
- Transfer the slab to a cooling rack and allow the cookies to cool completely before breaking apart.
Notes
Store completely cooled cookies in an airtight container for up to 5 days. They can be frozen for up to 3 months.