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By Teresa Cutter


What's great about it

These delicious cookies are from my Recipe App. Speculoos are a traditional European biscuits that are scented with cinnamon, ginger and vanilla. They taste just like Christmas and perfect served on their own, made into gingerbread or drizzled with chocolate just like in the picture. Made from wholesome rolled oats, wholemeal spelt flour, butter, vanilla and just a little coconut sugar to sweeten. Enjoy.


155 g (5 oz) rolled oats

125 g (4 oz) wholemeal spelt flour

60 g (2 oz) coconut sugar

1/2  teaspoon baking powder

1 teaspoon Chai Latte Powder

pinch of sea salt

155 g (5 oz) cold butter, cut into cubes

2 teaspoons vanilla extract

2 – 3 tablespoons water to mix


PREHEAT your oven to 160°C (320°F) fan forced.

COMBINE oats, spelt, coconut sugar, baking powder, cinnamon, ginger and salt into a food processor until mixed through and the oats have turned into a flour.

ADD butter and process again until crumbly.

SPOON crumbly dough into a large bowl and add vanilla and a tablespoon or two of water, then mix into a gorgeous dough.

ROLL dough out onto a lightly floured surface or between 2 sheets of baking paper. 

CUT into circles with a cookie cutter and place onto a baking tray.

GLAZE with egg wash or a little cream before baking which will create a glaze.

BAKE for 25 - 30 minutes then remove from the oven and cool.

GARNISH with melted dark chocolate and freeze dried raspberries if you can get them.

ALLOW the chocolate to set then serve and enjoy.

MAKES 20 cookies.


Notes and Inspiration

Replace freeze dried rapberries with flaked roasted almonds or hazelnuts. 

More healthy recipes from Teresa Cutter

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