My homemade gluten-free Biscoff-style cookies capture the same crunchy, caramelized spice flavor we all remember—crispy little cookies with warm spices and deep caramel notes.
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This recipe was first published April 16, 2021 and has been updated with revised text and a detailed video.
Before the spread became popular, I rarely noticed the cookies themselves. I mainly saw them served on flights—my sister flew commercially and said airlines often handed them out as a snack. Once cookie butter (Biscoff spread) appeared, everyone—including me—went a little crazy for it. A jar felt irresistible; I remember thinking I could finish it in one sitting. The craving only intensified because a reliable gluten-free store-bought version was hard to find, so I decided to recreate them at home. The first batch disappeared fast: one cookie led to another and another.
What are biscoff cookies?
Biscoff cookies are a branded version of speculoos, a thin Belgian spice cookie. While “Biscoff” refers to a specific brand (Lotus), speculoos are traditional spiced biscuits with a caramelized, toffee-like flavor and a crisp, slightly honeycomb-like texture. They remind me a bit of graham crackers in texture but far richer in spice and caramel complexity. They’re hard to stop eating—try having just one.
Here’s what you’ll need
- Kim’s gluten free all purpose flour blend (or another tested GF all-purpose blend)
- Turbinado sugar (the coarse cane sugar helps mimic the original cookie’s caramel crunch)
- Ground cardamom (paired with cinnamon and cloves to recreate the signature speculoos spice)
- Butter (cold, cubed; a dairy-free butter can be substituted, though the texture may vary)
How to make speculoos cookies
I adapted a trusted speculoos method and adjusted it for gluten-free flour. The dough comes together quickly—about 10 minutes of active work—and requires chilling before cutting and baking. The simplified steps are below.
- Step 1: Whisk together the flour, cinnamon, cardamom, cloves, baking powder, baking soda, and salt until evenly combined.
- Step 2: Process the turbinado sugar briefly to slightly refine the texture. Add cold cubed butter and pulse until the mixture comes together. Add the egg and process until a paste forms.
- Step 3: Add the dry ingredients and process until a smooth dough forms. Shape into a rough rectangle between two parchment sheets.
- Step 4: Roll the dough to about 3/8-inch thick, chill for at least 1½ hours, then cut into rectangles (about 1¼” x 3″) using a fluted wheel or cookie cutter. Preheat the oven to 300°F (150°C).
- Step 5: Arrange the cut cookies on a parchment-lined sheet with about 1″ spacing and bake until set and lightly browned around the edges.
- Step 6: Cool completely on a rack so the cookies crisp up, then serve.
Gluten-free Biscoff cookies FAQs
Absolutely. Roll the dough to the same thickness, chill, and cut shapes with cookie cutters—the flavor is the same even if the shape differs.
Store at room temperature in a glass container to keep them crisp for about a week. The dough can be frozen before baking, and baked cookies freeze well for up to three months when well wrapped.
Yes. Grind the turbinado sugar in a coffee grinder, mortar and pestle, or a zip-top bag with a rolling pin. Finish mixing the dough in a stand mixer or with a handheld mixer.
More gluten-free cookie recipes
- Best gluten-free peanut butter cookies
- Gluten-free M&M cookies
- Gluten-free cutout sugar cookies
- Gluten-free fudge ribbon cookies
- Gluten-free chocolate chip biscotti
- Perfect gluten-free ricotta cookies
These gluten-free Biscoff-style cookies are impressive in both flavor and ease. The caramelized spice and crisp texture make them a favorite for snacking, gifting, or pairing with coffee.
Gluten Free Biscoff Style Cookies
Ingredients
- 1½ cups (210g) Kim’s gluten free all purpose flour blend
- 5 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ tsp baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) turbinado sugar
- ½ cup (113g) butter, cold and cut into cubes
- 1 large egg, at room temperature
Instructions
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Whisk the flour, spices, baking powder, baking soda, and salt; set aside.
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Process the turbinado sugar for 30 seconds to refine its texture. Add cold cubed butter and process until the mixture becomes a mass and moves around the blade, about 20 seconds. Add the egg and process 10–20 seconds until a paste forms.
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Add the dry ingredients and process until the dough is smooth.
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Trace a 10 x 12-inch rectangle on a sheet of parchment to use as a guide. Place the dough on another sheet of parchment, cover with the traced sheet (pencil side up), and roll to a 3/8-inch thickness. Chill the dough on the parchment for at least 1½ hours.
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Preheat the oven to 300°F (150°C).
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Remove chilled dough and cut using the markings or a fluted pastry wheel so each cookie measures about 1¼” x 3″. Place on a parchment-lined sheet about 1″ apart and bake 32–35 minutes, until set and lightly browned.
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Cool completely before storing in a glass container to preserve crispness. Cookies crisp up further as they cool.
Notes
The grid pattern is used to recreate the original cookie size and shape, but you can simply roll the dough to the same thickness, chill, and cut shapes with cookie cutters—the taste remains the same.
Store cookies in a glass container to maintain crispness. They stay crisp for at least two weeks at room temperature and freeze well for up to three months when wrapped properly.
Adapted from America’s Test Kitchen Belgian Spice Cookies (speculoos).