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Vegan Dutch Speculaas Windmill Cookies


The holiday season is here (I refuse to admit it is almost over…) and its time for cookies! Growing up in a Dutch-American family, we always had Speculass Windmill cookies - not just for the holidays, but year round. These spiced cookies have a biscuit like texture and are traditionally served for Sinterklaas in the Netherlands.

This year I decided to create my own vegan and gluten free spin on the Dutch favorite for Christmas Eve. The recipe is simple, light, and oh so full of holiday spices like cardamom and cloves! I ordered the cookie stamp and cutter on Etsy and got to work. Enjoy with a glass of spiked vegan nog, if you so wish!

Speculaas Windmill Cookies

Nut free, Gluten free, Vegan, Soy free

Prep Time: 15 MINS    Cook Time: 15 MINS Total Time: 30 MINS

Serves: Makes 6 large cookies    

Level: Moderate


  • 2 tbsp coconut oil, softened (not melted)

  • 2½ tbsp agave (save extra for later if dough is too crumbly)

  • 2½ tbsp coconut sugar

  • 1 tsp pure vanilla extract

  • ¼ tsp pure anise extract

  • 1 tsp cinnamon

  • ¼ tsp of each: ground cardamom, ground ginger, ground nutmeg

  • ⅛ tsp of each: ground white pepper, salt

  • 1/16 tsp of each: mace, cloves

  • 12 tbsp all-purpose gluten free whole wheat flour

  • 3 tbsp arrowroot starch


Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Get 2 sheets of parchment for rolling and a rolling pin ready, as well as your stamp and a knife.

  1. Whip coconut oil in a mixing bowl with a hand mixer to fluff it up. Add everything except flour and arrowroot, and mix once more into a uniform mixture. Add in the flour and arrowroot and use your hands to start mixing the mixture until you can lump it into a ball. If after kneading it a little it’s too crumbly, add another ½ tbsp agave and knead into a ball then flatten into a disk.

  2. Roll out the dough into somewhere between ⅛” and ¼” thickness in between the two sheets of parchment . Imprint the dough with the stamp (leave room between each imprint so they don’t affect one another when you press into the dough to make more). Use a sharp knife to cut out the edges of the imprint into a square cookie shape. Use a wide spatula to carefully transfer the cookie onto your cookie sheet. Collect all dough scraps, roll out again, and repeat to create 2 more cookies.

  3. Bake in a pre-heated oven for 15 – 19 minutes. Remove from oven and cool on a rack for at least 10-20 minutes. Enjoy!

Pro tip - Dust the cookie stamp with a bit of flour to prevent the dough from sticking.

Pro tip - Dust the cookie stamp with a bit of flour to prevent the dough from sticking.


A special thanks to my wonderful husband for helping me with these cookies and The Unconventional Baker for the recipe inspo! They were a huge hit on Christmas Eve :)

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