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Vegan Oat Speculaas Cookies

These vegan oat speculaas cookies are perfect for chilly afternoons. They are spiced, crisp, and easy to prepare, making them ideal for dunking in tea or packing in lunches.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 56 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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) Coconut sugar gives a caramel-like depth.
  • 70 grams nuts or seeds of choice (about 1/3 to 2/3 cup; almonds, walnuts, or sunflower seeds work well) Use whatever you have; almonds and walnuts add richness.
  • 1.5 cups water
  • 1.5 teaspoons speculaas spice combination Blend cinnamon, ground cloves, ground nutmeg, ground ginger, and white pepper or cardamom.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and prepare a large rimmed baking sheet.
  2. In a high-speed blender or food processor, combine oats, coconut sugar, nuts/seeds, water, speculaas spice, vanilla, and salt. Do not add baking soda yet.
  3. Process until completely smooth, scraping down the sides if needed.
  4. Add baking soda and blend briefly to combine.
  5. Pour the batter onto the prepared baking sheet and spread it into an even, thin layer.
Baking
  1. Bake for 10 minutes, then score into rectangles with a knife while still warm.
  2. Return to the oven and bake for another 30-35 minutes until deep golden brown and firm.
Cooling
  1. Allow cookies to cool completely on a rack; they will crisp up as they cool.

Notes

Store completely cooled cookies in an airtight container for up to 5 days; layer with parchment if freezing for up to 3 months. Re-crisp in a 300°F (150°C) oven for 5-8 minutes if needed.