YIELD: 24 COOKIES
These cookies have been a favorite of mine long before I ever knew what a speculoos was. I learned this term from the vegan blogging world but soon realized it had been one of my favorites since childhood, only I knew these spicy treats as “windmill cookies.” Feel free to roll these out flat and cut with windmill cutters to share in my nostalgia.
Directions
In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
In a large bowl, whisk together all the flour ingredients (up until the margarine) until well blended.
In a separate mixing bowl, cream together the margarine and brown sugar until smooth.
Mix in the prepared flaxseed meal until a smooth mixture is formed.
Gradually add in the flour mixture and mix for about 45 seconds at medium speed until the dough clumps together.
Chill in the freezer for 40 minutes, or until stiff—or alternatively, chill in refrigerator overnight.
Preheat oven to 350 °F.
Once the dough is chilled, use your hands to roll into 1-inch wide balls and place onto an ungreased cookie sheet.
Flatten with the bottom of a glass— slightly damp and dipped in granulated sugar.
Top with a few sliced almonds and bake in preheated oven for 15 minutes.
Let cool on the cookie sheet before attempting to move.
Once cool, transfer to wire rack to fully harden.
Store in airtight container for up to 5 days.
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Ingredients
1 tablespoon flaxseed meal
2 tablespoons water
1 cup sorghum flour
¼ cup tapioca flour
¼ cup potato starch
½ cup + 2 tablespoons almond meal
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon fresh ground ginger
¼ teaspoon salt
½ cup non dairy margarine
¾ cup packed light brown sugar
Extra sugar for sprinkling (optional)
Sliced almonds for topping
