Spice biscuits are common in Scandinavia and the Netherlands – known as 'speculoos'. With a blend of cinnamon, ginger, cardamon, cloves, nutmeg, a little extra sweetener (traditionally brown sugar), and a touch of vanilla, these cookies are the true meaning of sugar, spice and all things nice! You can use mixed spice that you buy from the supermarket or a blend of these spices to recreate a low carb, no added sugar version.
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- Yields 10 small cookies
1/2 pack (175g) Plant Based Protein Cookie Mix
40g (3 tbsp) melted butter or coconut oil
1 large egg (or egg replacer)
60mL (¼ cup) milk of choice
1 tablespoon Natvia or other sweetener of choice
2 teaspoons cinnamon
2 teaspoons of mixed spice (or 1/2 teaspoon each of ground ginger, cloves, nutmeg and cardamon)
1 teaspoon vanilla extract
50g dark chocolate, chopped (for melting)
Plant Based Protein Cookies (350g)AUD$ 14.00
1Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
2Place the cookie mix, spices and sweetener into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly but hold together when rolled into a ball.
3Take a small tablespoon of mix and roll into a ball then flatten and shape the edges. Place on your lined baking tray. Repeat process for all remaining cookies.
4Place cookies in preheated oven and bake for 15 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
5Melt the chocolate either on the stovetop or microwave, being careful not to burn.
6When the cookies are cool enough to handle, dip each cookie in the dark chocolate. You can also enjoy these cookies without the chocolate!
7Cookies can be stored in a sealed container on the bench for 2 days, in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.
Note – Each packet of Cookie Mix makes 2 batches, and this recipe uses only half a packet to make 10 regular-sized cookies.