Gluten-Free Speculoos Cookies (Biscoff style)

Hi Bakers, Have you ever watched the entire plane eat cookies while you can't?? Being gluten-free sucks sometimes, and my recent trip made me want to make these yummy cookies that are everywhere. Easy to make and tasty too, they were an instant hit. I will be baking them often, and you should too. Try them and let me know what you think. Enjoy ~Carolyn

Gluten-Free Speculoos Cookies (Biscoff style)

Makes ~ twenty-four 1.5” cookies

Dry Ingredients

1 1/2 cups Cup for Cup brand gluten-free flour

1/2 cup blanched almond flour

1 teaspoon sweet rice flour

1 teaspoon whey protein isolate

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon cardamom

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Wet Ingredients

8 tablespoons butter, softened

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

~ 3 tablespoons milk

Preheat the oven to 325°F.

Whisk together the dry ingredients in a medium-sized bowl and set aside.

In a large bowl, beat together butter and brown sugar. Next, add vanilla and milk and beat in completely. Stir in the dry ingredients. Shape the dough into a flat disc and chill for at least 2 hours. Remove the dough from the fridge and roll it out on a lightly floured surface. Roll to about 1/8- 1/4” thick and cut into shapes. You can also use a rolling pin with cookie shapes instead and cut the shapes apart after rolling. Bake for about 15-20 minutes or until brown and edges are crisp. Place on a rack to cool and ice if desired. Store in an airtight container for up to two weeks.