Desserts
This vegan speculoos cookie recipe delivers all the warm spice and nutty crunch of classic cookies—without dairy, eggs, or butter. The secret lies in a blend of coconut oil and brown sugar that creates that signature caramelized flavor while keeping the texture perfectly crisp at the edges and tender inside.
I've perfected this recipe through multiple batches, ensuring every cookie tastes like a cozy hug from a Dutch bakery.
The foundation of great speculoos cookies is the spice mix—cinnamon, ginger, and cloves create that familiar aromatic profile, while almond extract adds depth that mimics traditional butter cookies. Using flax eggs and aquafaba (chickpea brine) binds the dough just as effectively, creating that signature crumbly texture without compromising flavor.
The dough is simple to mix and requires minimal resting time before baking.
What you'll end up with is a batch of golden-brown cookies with a perfect balance of crisp edges and soft centers, all infused with that unmistakable speculoos spice blend. The aroma alone will fill your kitchen with warmth, and each bite delivers the comforting flavors of childhood favorites—just plant-based.
These cookies stay fresh for days, making them perfect for baking ahead or sharing with neighbors.
The best part? This recipe maintains all the traditional characteristics of speculoos cookies while being completely suitable for vegan diets.
Whether you're baking for dietary reasons or simply want to try a new twist on a classic, these cookies prove that plant-based baking can be just as rich and satisfying as the original. Ready to bake?
Ingredients for vegan speculoos cookie
Twelve simple ingredients transform into 24 golden, spiced cookies that taste like a Dutch bakery hug.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Spooned and leveled, not packed |
| Light Brown Sugar 🍯 | 1 cup | Packed firmly for sweetness |
| Coconut Oil 🥥 | ¾ cup | Solid, not melted |
| Almond Extract 🌿 | 1 tsp | Pure, not imitation |
| Ground Flaxseed 🌰 | 2 ½ tbsp | Freshly ground for binding |
| Aquafaba 🥫 | ¼ cup | From canned chickpeas |
| Ground Cinnamon 🌶️ | 1 ½ tbsp | Freshly toasted for warmth |
| Ground Ginger 🌿 | 1 tbsp | Freshly ground preferred |
| Ground Cloves 🌶️ | ½ tsp | Freshly ground for potency |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Chopped Almonds 🌰 | 1 cup | Toasted for extra crunch |
The coconut oil is non-negotiable—it mimics butter's richness while keeping these cookies vegan. Trader Joe's sells the best-priced solid coconut oil in small tubs, and I always grab the organic kind from Whole Foods if I'm feeling fancy. Brown sugar should be packed firmly for that signature caramelized flavor. For the almond extract, Goya is my go-to brand—it's pure and potent. The flaxseed needs to be freshly ground (I use a coffee grinder) because pre-ground loses its binding power fast. Aquafaba? Save the brine from your canned chickpeas—it's the secret to that perfect crumbly texture.
No almond extract? Vanilla bean paste at double the amount works in a pinch, though it won't be identical. Freshly ground spices make all the difference—if you've got whole spices, toast them first for deeper flavor. The vanilla extract? Imitation won't cut it here. For the almonds, toast them in a dry pan until golden—about 3 minutes—and chop them coarsely for that perfect crunch. The dough is forgiving, so if you're short on time, skip the resting period (though it does improve texture). And if you're worried about coconut oil solidifying, just microwave it for 10 seconds to soften before mixing.
These cookies stay fresh for 5-7 days in an airtight container, though they're best within the first 2 days. For longer storage, freeze the dough balls (before baking) for up to 3 months
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—just a fork and your hands. The coconut oil stays soft enough to cream with the sugar without a stand mixer, and the flaxseed egg binds everything together like magic. Honestly, my kids think I’m some kind of baking genius when I pull these out.
- Spice-Packed Magic: That almond extract and brown sugar combo? It’s like a warm hug in cookie form. The speculoos flavor hits just right—sweet but with a deep, toasty edge that makes you reach for another one. (Yes, even on a Tuesday night.)
- Double-Duty Cookies: Bake a batch on Sunday, and you’ve got treats for coffee breaks, school lunches, or gifting. They stay fresh for days in an airtight container, and if you freeze them? Crispy perfection straight from the freezer. My go-to for teacher gifts or last-minute hostess favors.
- Budget-Friendly Staples: Flour, sugar, coconut oil—these are pantry basics that won’t break the bank. The flaxseed egg cuts costs too, and a single jar of almond extract stretches across multiple batches. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for vegan speculoos cookies
Here's how to make these warmly spiced, nutty cookies that taste like classic speculoos but stay completely plant-based.
👨🍳 Step 1: Mix Dry Ingredients for Perfect Texture
In a large mixing bowl, combine the 3 cups all-purpose flour, 1.5 tbsp ground cinnamon, 1 tbsp ground ginger, 0.5 tsp ground cloves, and 0.5 tsp salt. I like to whisk these together first so the spices distribute evenly throughout the dough. The cinnamon gives that signature warm aroma, while the cloves add depth—don't skip this step or your cookies might taste unevenly spiced.
In a small bowl, mix the 2.5 tbsp ground flaxseed with 0.25 cup aquafaba. This combination creates a perfect vegan binder that mimics eggs. Let it sit for 5 minutes while you work—this gives the flaxseed time to thicken slightly, which helps hold the cookies together. You'll notice the mixture turn slightly gel-like, which is exactly what we want for that chewy texture.
🍳 Step 2: Cream Wet Ingredients for Maximum Flavor
In a separate bowl, combine the 1 cup light brown sugar and 0.75 cup solid coconut oil. Using a hand mixer or wooden spoon, beat these together until light and fluffy—about 3-4 minutes. The coconut oil should become almost creamy, incorporating air that will help your cookies spread just enough for that perfect shape. If your coconut oil is melted, chill the mixture for 10 minutes before proceeding to help it firm up.
Add the 1 tsp almond extract and 1 tsp vanilla extract to the wet mixture. These extracts bring that authentic speculoos flavor without any dairy. Stir well to combine, then gradually mix in the flaxseed-aquafaba mixture. The dough will start to come together—this is where the magic happens. The aquafaba adds moisture while the flaxseed provides structure, creating that signature speculoos texture.
🥘 Step 3: Combine and Chill the Dough
Now, pour the wet mixture into the dry ingredients and gently fold everything together using a silicone spatula. You want to mix just until combined—overmixing develops gluten and makes the cookies tough. Add the 1 cup toasted chopped almonds and fold them in last, reserving a few for topping if you like. The almonds add that delightful crunch that makes speculoos cookies so special.
Divide the dough into two equal portions, flatten into discs, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour—this chilling step is crucial. It firms up the dough so the cookies hold their shape better when baking. I like to chill mine overnight if possible, as this enhances the flavor development. The longer it chills, the more pronounced those warm spices become.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions (about 1 ounce each) and place them 3 inches apart on the prepared sheets. I use a small ice cream scoop for consistent sizes—this ensures even baking. Gently flatten each cookie slightly with your palm to about ¼-inch thickness for that classic speculoos shape.
Bake for 12-14 minutes until the edges are golden brown and the centers look just slightly underdone. The cookies will continue cooking on the hot baking sheet after you remove them from the oven. Here's the thing—don't overbake them. You want that soft, chewy center with just a hint of crispness around the edges. When they're done, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏰ Step 5: Store and Enjoy
Once completely cooled, transfer the cookies to an airtight container. These cookies keep well at room temperature for up to 5 days, though I promise they won't last that long. For even better flavor, store them in the freezer for up to 3 months. When you're ready to enjoy, simply thaw at room temperature for 10-15 minutes. The spices will be even more aromatic after freezing, making each bite even more comforting.
Serve these warm cookies with a cup of tea or coffee—their rich, spiced flavor pairs perfectly with something hot. The combination of chewy texture, nutty crunch from the almonds, and warm spices makes these vegan speculoos cookies a true crowd-pleaser that even non-vegans will love. Trust me, once you try them, you'll never want to go back to traditional speculoos cookies again!
Pro Tips For Making Vegan Speculoos Cookie
- CHILL THE DOUGH: I learned this the hard way—rolling out warm speculoos dough leads to sad, flat cookies. Press the dough into a disk, wrap it tightly in plastic, and refrigerate for at least 2 hours (overnight is even better). The cold fat in coconut oil firms up, so the cookies hold their shape and develop that signature crack.
- MEASURE SUGAR LIKE SNOW: Light brown sugar packs differently than white. Fluff it with a fork first, then scoop into your measuring cup and level it off. Packing it down means you’re adding extra moisture, and your cookies will turn out dense instead of chewy with crisp edges. Trust me, this small step makes a real difference.
- DON’T OVERMIX THE FLAX: Once you add the ground flaxseed to the wet ingredients, stir just until combined—maybe 10 seconds. Overmixing activates the gluten in the flour, and your cookies will toughen up instead of staying tender. The flax is there to bind, not to develop structure.
- BAKE IN BATCHES: Speculoos cookies spread more than they look, and crowding the pan guarantees uneven baking. Use a cookie scoop for uniform balls (about 1.5 inches wide), then space them 2 inches apart on the sheet. If your oven runs hot, rotate the tray halfway through—this isn’t the prettiest method, but it’s the tastiest.
Regional styles of this vegan speculoos cookie
Dutch Original
The classic speculoos cookie hails from the Netherlands, where it's known as "speculaas"—traditionally made with butter, eggs, and honey. My vegan version keeps the warm spices (cinnamon, ginger, cloves) and almond crunch but replaces dairy with coconut oil and flax eggs.
The Dutch version often includes anise (about ½ tsp), which adds a licorice-like depth—skip it if you prefer a more straightforward spice profile. 🌶️
Belgian Twist
In Belgium, speculoos cookies are often thicker and denser, with a caramelized sugar crust on top. To achieve this, Belgian bakers use more brown sugar (up to 1.25 cups) and bake at 325°F for 16-18 minutes.
For a Belgian-inspired vegan version, add 1 tbsp molasses to the dough for extra richness and sprinkle with coarse sugar before baking. The result? A cookie with a chewy center and crispy top, just like the original.
British Shortbread Fusion
The British love their shortbread, so why not blend it with speculoos? Increase the all-purpose flour to 3.5 cups and reduce the brown sugar to ½ cup. Add ¼ cup melted vegan butter (or extra coconut oil) for a buttery texture while keeping it vegan.
Sprinkle the dough with powdered sugar before baking for a snow-dusted finish. This fusion keeps the warm spices but adds the melt-in-your-mouth tenderness of shortbread.
French Macaron-Inspired
For a fancy twist, shape the dough into macaron-like rounds and bake at 300°F for 18-20 minutes until the edges are just set. Once cooled, pipe vegan white chocolate ganache (melted Enjoy Life chocolate + coconut cream) between two cookies for a speculoos sandwich.
The French love delicate textures, so this version is softer and less spiced—perfect for a dessert table. 💫
Scandinavian Cardamom Blend
In Sweden and Norway, cardamom is a staple spice, so I like to replace ½ tsp of cinnamon with ½ tsp ground cardamom for a citrusy, floral note.
The Scandinavians also prefer their cookies thinner and crispier, so bake at 375°F for 10-12 minutes and press the dough thinly before baking. Serve with lingonberry jam for a tart-sweet contrast that’s pure Nordic comfort.
Indian Masala Spice Mix
For a bold, aromatic twist, swap the traditional spices for a masala blend: 1 tbsp cinnamon, 1 tsp cumin, ½ tsp black pepper, and ½ tsp fennel seeds (toasted and ground).
Add 1 tsp turmeric for color and 1 tbsp maple syrup to balance the heat. The result? A warm, earthy cookie with a slightly smoky depth—perfect with chai tea. This version is less sweet but packed with complex flavor. 🔥
Nutrition facts
Frequently asked questions
Can I make these vegan speculoos cookies without almond extract?
Yes! If you don't have almond extract, use 2 teaspoons of vanilla bean paste instead for a similar depth of flavor. For a more authentic speculoos taste, try 1 teaspoon of anise extract (used sparingly—it has a strong licorice flavor). The cookies will still be delicious, though the flavor profile will shift slightly.
How do I prevent my vegan speculoos cookies from spreading too much?
Chill the dough for at least 2 hours (overnight is best) to firm it up. Use a small ice cream scoop for consistent portions and flatten them slightly before baking. Bake on the middle rack at 350°F and avoid opening the oven door during the first 10 minutes of baking. This helps maintain even heat distribution.
What's the best way to store these cookies for maximum freshness?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (not dough) in a single layer before transferring to a bag. They'll stay fresh for 3 months. Thaw at room temperature for 10-15 minutes before enjoying—they taste even better after freezing!
Can I use store-bought speculoos spice mix instead of individual spices?
Use 2 tablespoons of store-bought speculoos spice mix and reduce the cinnamon to 1 teaspoon (since most mixes already contain cinnamon). This saves time while keeping that authentic speculoos flavor. Just check the label to avoid double-dosing on any particular spice.
Why did my cookies turn out too crumbly or dry?
This usually happens when the dough is overmixed or underbaked. Mix just until combined to avoid developing gluten, and bake for the full 12-14 minutes (they'll firm up as they cool). If your kitchen is dry, add 1 tablespoon of aquafaba to the dough. For extra moisture, try replacing 2 tablespoons of flour with 2 tablespoons of oat flour.