Speculoos or Biscoff Cookies (dairy, soy, egg, nut free)

• 1/3 cups coconut oil or beef tallow

• 1/2 cups light brown sugar

• 1 cup all-purpose flour (wheat or gluten-free)

• 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)

• 1/2 teaspoon baking powder

• dash of fine grain sea salt

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 ground coriander

• 1/4 ground ginger

Working with room temperature ingredients and a stand or electric mixer, cream the coconut oil and brown sugar together, and then add the soaked flax egg and beat in with the sugar and coconut oil.

In another small bowl, sift the flour, baking powder, salt, and ground spices together before adding the sifted mixture to the mixing bowl and combining into a soft cookie dough.

Cover the mixing bowl, and refrigerate for 2-3 hours to chill the dough.

Preheat oven to 350°F.

When the dough has chilled and firmed up, turn it out onto a lightly floured surface, and roll it out to 1/4" thick. Cut into desired cookie shapes, and gently lift from your work surface to transfer to a parchment-lined baking tray.

Bake for 10-14 minutes, until the edges are slightly browned. Don't over-bake! Allow to cool on the baking tray before transferring to your cookie jar.

Yield: 16-20 thin cookies.

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