Christmas Baking: Healthy(ish) Speculoos Cookies

December 18, 2015

Happy Fri-YAY dear friends!

I can hardly believe that Christmas is now a week away. Where has the year gone?

Today, instead of sharing my weekly favorites I thought I’d give you a bonus recipe on healthy cookie alternatives. If you’re in any way like me, you go into full baking mode around the holidays. I find it hard to have (completely) healthy cookies that also look pretty and festive. For the rest of the year I don’t mind ugly cookies, but on Christmas I want the whole shabang!

Keep in mind, that these are also not 100% clean, but they are a lot healthier than the standard cookie recipe we normally find ready made. So, it’s a perfect little festive treat! I decided to have a go at a classic Dutch cookie recipe: the Speculoos cookies. I tried Speculoos for the first time when I moved to Germany and immediately loved the spice combination of cinnamon, ginger, cloves, cardamom, nutmeg. The tradition is that on St. Nicholas Eve, in the Netherlands, children put shoes by the chimney before going to bed. The well-behaved are rewarded with Speculoos cookies in their shoes. If you’d like to read more on the subject, you can find more details here.

So, on to the recipe. Buon appetito!





Healthy Speculoos Cookies
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Prep Time
3 hr 20 min
Cook Time
20 min
Prep Time
3 hr 20 min
Cook Time
20 min
  1. 125 g Earth Balance vegan butter
  2. 230 g moscovado sugar
  3. 330 g whole-wheat spelt flour
  4. 1/2 flaxseed egg*
  5. 1 tsp Speculoos powder
  6. 1 tsp baking powder
  1. Combine vegan butter and moscovado and beat until creamy.
  2. Add the water and half the flaxseed egg and beat until thoroughly combined.
  3. Sift the flour, the speculoos powder and baking powder into the mixture, kneading the dough until all ingredients are thoroughly combined.
  4. Form a ball with the dough and refrigerate it for at least 3 hours.
  5. Pre-heat oven to 180 C
  6. Line baking sheet with parchment paper
  7. On a lightly-floured surface, roll out the dough. Using your preferred cookie cutter, cut the dough and place on parchment-lined baking sheets. Reroll and cut the scraps as necessary.
  8. Bake for about 20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  9. Decorate with royal icing if desired.
  1. *To make a flaxseed egg, combine 1 tbsp of flaxseed meal (ground raw flax seeds) with 2 1/2 tbsp of water. Let rest for 5 minutes to thicken. Add to recipes to substitute 1 egg.
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