Gluten Free Biscoff Cookies Recipe
Make crisp gluten free Biscoff cookies with deep caramelized brown sugar flavor and plenty of cinnamon and spice, using an easy one-bowl dough with no chilling!
Servings: 72 cookies
Equipment
- Rolling Pin
- 2 1/2-inch x 1 1/2-inch rectangular cookie cutter (or pastry or pizza wheel)
- Toothpick for piercing
Ingredients
- 2 ¼ cups (315 g) all purpose gluten free flour blend (See Recipe Notes), plus more for sprinkling
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 ½ teaspoons ground cinnamon (See Recipe Notes)
- ¼ teaspoon ground nutmeg (See Recipe Notes)
- ¼ teaspoon ground allspice (See Recipe Notes)
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¼ cup (50 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 tablespoon (21 g) honey
- ¼ cup (2 fluid ounces) lukewarm water plus more as needed
Instructions
- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
- In a large mixing bowl, whisk the flour blend, xanthan gum, cinnamon, nutmeg, allspice, cardamom, cloves, salt, baking soda, granulated sugar, and light brown sugar to combine well. We’ll work out any lumps in the brown sugar in the next step.
- Chop the butter into tablespoon sized cubes and add it to the mixing bowl. Work the butter into the dry ingredients with the tines of a fork or the back of a spoon until the mixture resembles coarse sand. You’ll naturally break up any lumps in the brown sugar along the way.
- Add the honey and 1/4 cup water, and mix to combine. Add more water by the drop to any especially dry spots and mix to combine. The cookie dough will come together and should be thick but not stiff.
- Divide the cookie dough roughly in half and press each half into a round of dough. Work with one half at a time (draping the other half with plastic or a tea towel so it doesn’t dry out).
- Place the first half of cookie dough on a lightly floured surface, press it into a rough rectangle, and sprinkle the top very lightly with more flour.
- Use a rolling pin to roll the dough into a rectangle a bit more than 1/8 inch thick. If the dough feels too fragile to lift up even the edges, you may have added too much water, so work in about 1 tablespoon more flour and roll the dough out again.
- Cut out rectangles about 2 1/2 inches x 1 1/2, and place about 1/2-inch apart on the prepared baking sheets. If you don't have a cookie cutter that's about the right size, use a pastry wheel or pizza cutter to cut out rectangles.
- Peel away the rest of the dough around the cutouts, then place the cutouts about 1/2-inch apart from one another.
- Use a toothpick to poke 5 or 6 small holes in each rectangle while it's on the baking sheet.
- Place the baking sheets in the center of the preheated oven, one at a time, and bake until golden brown and mostly firm to the touch, about 15 minutes. To get a feel for how quickly they will bake, make your first batch in the oven a small one and adjust the baking time appropriately.
- Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely. They will crisp as they cool.
- Gather and reroll scraps, and repeat with the remaining cookie dough.
Notes
Flour blend notes
This recipe works best with Better Batter’s original all purpose blend or Nicole’s Best multipurpose with 1 teaspoon xanthan gum. It should also work with Bob’s Red Mill 1-to-1 gluten free baking flour if you add 1/4 teaspoon more xanthan gum, since that blend has some, but not enough, binder.
To make your own high-quality gluten free flour blend, check out my mock all purpose gluten free flour blends.
Spices
In place of the cinnamon, nutmeg and allspice, you can use 2 teaspoons apple pie spice for the same taste.
Nutrition
Serving: 1cookie | Calories: 37kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 24mg | Potassium: 4mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 29IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg
