I’ve been making these vegan oat speculaas cookies for chilly afternoons when I want something crisp, spiced, and impossibly simple. They’re an oil-free, gluten-free (if you use certified oats) sheet-cookie that bakes once, gets cut, and crisps to a pleasantly crunchy bite—perfect for dunking in tea or packing for school lunches. If you like hands-off baking that still feels homemade, this recipe delivers. For other fuss-free cookie ideas, I sometimes pair these with a batch of 3-ingredient sugar cookies when hosting a crowd.

Why you’ll love this dish

These cookies are all about accessible ingredients and a short timeline. No chilling, no dolloping dough—just blend, spread, bake, cut, and finish. They’re naturally vegan and can easily be made gluten-free, oil-free, and lower in refined sugar if you choose. The speculaas spice gives a warm, cinnamon-forward flavor with notes of ginger and clove that make these ideal during autumn, winter holidays, or anytime you want a cozy cookie.

“A perfectly crunchy, spiced cookie that tastes like the holidays but takes half the work—my new weekday favorite.”

They’re also:

Budget-friendly: oats and pantry spices do most of the work.
Kid-approved (texture and sweetness are familiar).
Portable and great for school lunches or coffee breaks.

Step-by-step overview

Before you start, know the process: blend everything (except baking soda) into a smooth batter, stir in baking soda, spread thin on a rimmed sheet, partial-bake, score into rectangles, then finish baking until deep golden and crisp. Cooling is important: the cookies firm up as they cool, so resist the urge to eat them straight from the oven.

What you’ll need

1.75 cups rolled oats (use certified gluten-free oats if needed)
1/2 cup coconut sugar (or substitute light brown sugar or cane sugar)
70 grams nuts or seeds of choice (about 1/3 to 2/3 cup; almonds, walnuts, or sunflower seeds work well)
1.5 cups water
1.5 teaspoons speculaas spice combination (see notes below)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda

Notes/substitutions:

Sweetener: coconut sugar gives a caramel-like depth. Swap for light brown sugar or an equal amount of granulated cane sugar if you prefer. If you use a very fine sugar, the texture will be slightly different but still tasty.
Nuts/seeds: use whatever you have—almonds and walnuts add richness; sunflower or pumpkin seeds keep it nut-free.
Speculaas spice: blend cinnamon (1 tsp), ground cloves (1/4 tsp), ground nutmeg (1/4 tsp), ground ginger (1/4 tsp), and a pinch of white pepper or cardamom if you like. Pre-mixed speculaas or pumpkin pie spice can be used too.

How to prepare it

Preheat the oven to 350°F (180°C). Prepare a large rimmed baking sheet (an 18×13-inch half sheet pan works well) by spraying with nonstick spray (if you use oil) or lining with parchment paper.
In a high-speed blender or food processor, combine the oats, coconut sugar, nuts or seeds, water, speculaas spice, vanilla, and salt. Do not add the baking soda yet.
Process until completely smooth, stopping to scrape down the sides a few times. You want a pourable batter with no large bits.
Add the baking soda and blend briefly just to combine. The batter will lighten slightly.
Pour the batter onto the prepared baking sheet. Use a spatula to spread it into an even, thin layer—lift and tilt the pan if needed to get full coverage.
Bake for 10 minutes. Remove from oven and, while still warm, use a knife or pastry scraper to cut the sheet into rectangles (about 7 x 8 for 56 small cookies).
Return the pan to the oven and bake another 30–35 minutes until the cookies are deep golden brown and feel firm. They’ll look dry—this is normal.
Take out the cookies that are fully crisp around the edges. If some in the center need more time, leave them on the pan and return to the oven for a few more minutes.
Transfer cookies to a cooling rack and allow them to cool completely; they will crisp up as they cool.

Best ways to enjoy it

With a hot cup of tea, chai, or coffee—these cookies are made for dunking.
Crumble over coconut yogurt or dairy-free ice cream for a spiced crumble topping.
Pack a few in lunchboxes with fruit for a travel-friendly snack.
For a festive platter, arrange with candied nuts, dried fruit, and a citrus marmalade.

Pairing idea: a smear of almond butter or a thin layer of date paste on top brightens the flavor and adds chew if you prefer contrast to the crisp.

Storage and reheating tips

Room temperature: store completely cooled cookies in an airtight container for up to 5 days—place a paper towel in the container to absorb any residual moisture.
Freezing: layer cooled cookies with parchment paper in a freezer-safe container or bag for up to 3 months. Thaw at room temperature.
Re-crisping: warm cookies in a 300°F (150°C) oven for 5–8 minutes to refresh crunch, or microwave briefly (10–15 seconds) if you prefer chewy. Use caution: microwaving can make them softer.
Food safety: because these are baked until crisp and fully cooled before storing, there’s minimal risk; still, don’t keep in a warm, humid place where moisture can soften them.

Pro chef tips

Use a high-speed blender for the silkiest batter. A good pulse-and-scrape routine prevents uneven bits.
Spread the batter as thinly and evenly as possible—thickness affects crisping time. If your layer is thicker, expect longer second bake time.
If you want perfectly even rectangles, score while still warm with a ruler/bench scraper for straight lines. For more rustic cookies, cut after cooling.
Rotate the pan halfway through the final bake if your oven has hot spots.
For nut-free households, use roasted sunflower seeds for the same richness. For a nuttier flavor, lightly toast your nuts before blending.

For a different texture and buttery flavor comparison, you might also like this buttery 3-ingredient shortbread cookies.

Creative twists

Chocolate-dipped: once cooled, dip one end in melted dark chocolate and let set.
Citrus-spiced: add 1 teaspoon orange zest to the batter for bright notes.
Maple-pecan: swap coconut sugar for 1/3 cup maple syrup plus 1/6 cup sugar and use pecans for a maple-pecan profile (reduce water slightly if batter thins).
Mini sandwich cookies: use a thin layer of vegan cookie butter or almond butter between two rectangles for a speculaas sandwich.
Spice variations: increase ginger for a ginger-forward cookie or add a pinch of cardamom for a Scandinavian twist.

For a playful cut-and-bake method inspiration, see the scoring technique in the brown sugar pop tart cookies recipe.

Common questions

Q: Can I make these without a blender?

A: The blender/food processor creates the smooth batter that allows the sheet to crisp. If you don’t have one, you can pulse oats and nuts very finely with a mortar and pestle or buy oat flour and finely ground nuts, then whisk with water—texture will be different and may require testing.

Q: Are these truly gluten-free?

A: Use certified gluten-free rolled oats to avoid cross-contamination. Oats themselves are gluten-free, but some brands process them in facilities that handle wheat.

Q: How do I know when the cookies are done?

A: They should be deep golden brown, dry to the touch, and feel firm. Edges will brown first; remove done cookies and continue baking center ones if needed. Cooling is essential—cookies crisp as they cool.

Q: Can I reduce the sugar?

A: You can decrease coconut sugar slightly, but reducing too much changes texture and browning. If you cut sugar, expect a paler, less crisp cookie and adjust bake time to avoid excess moisture.

Q: What if my cookies are chewy instead of crisp?

A: They likely didn’t dry out fully. Return them to the oven on the baking sheet for 5–10 minutes at 325°F (160°C) until they tighten and brown. Make sure cookies are cooled completely on a rack before storing.

Conclusion

If you want a low-fuss, spiced cookie that’s vegan and can be gluten-free, these oat speculaas cookies are a reliable, crowd-pleasing choice. For a reference version of this exact recipe, check the original Vegan Oat Speculaas Cookies (Easy, GF, Oil-Free) | powerhungry®. For another oil-free, refined-sugar-free speculoos-style option, see Vegan Speculoos Cookies (refined-sugar-free, oil-free) – Sarahs Vegan Guide.