Gluten-free Dutch speculaas chunks -

Gluten-free Dutch speculaas chunks

Two weeks ago, I already shared a recipe for stuffed speculaas with you. Today, I have a recipe for traditional gluten-free Dutch speculaas chunks.

Speculaas chunks are similar to the Dutch speculaas cookies, but in this recipe, a thick layer of speculaas is baked and then broken into large chunks.

I must say I never thought speculaas chunks were that special.

In November and December I usually rather eat kruidnoten or stuffed speculaas, but now that I made this recipe, my opinion on speculaas chunks has slightly changed.

These are by far the best speculaas chunks I ever ate! A crunchy bite, but soft and crumbly on the inside. Exactly how speculaas chunks should be.

That they are gluten-free is something you can’t even distinguish! I baked the speculaas chunks and stuffed speculaas for my family when they were helping me with my move and I had a very large box full of speculaas, but after the move, there wasn’t a crumb left.

They are very very good and also easy to make!

If you don’t have to eat gluten-free, you can replace the gluten-free flour by normal flour. 

Gluten-free Dutch speculaas chunks -
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Glutenvrije peculaasbrokken -

Gluten-free Dutch speculaas chunks

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  • Author: Karlijn
  • Total Time: 1 hour 50 mins
  • Servings: 10 1x


Gluten-free Dutch speculaas chunks. A traditional Dutch speculaas recipe, but then low FODMAP, gluten-free and low lactose.


  • 240 g gluten-free flour
  • 160 g dark brown sugar
  • 2 tbsp pumpkin spice*
  • 200 g cold butter
  • 1 tsp baking powder
  • 3 tbsp lactose-free milk
  • Pinch of salt
  • Almond halves for decorating
  • A beaten egg, to brush on top


  1. Mix the gluten-free flour, brown sugar, pumpkin spice, salt and baking powder together in a bowl. Add the cold butter and milk and knead into a dough. If the dough stays too crumbly, you can add some extra milk. If it is too sticky you can add some extra flour.
  2. Wrap the dough in some cling film and leave to rest in the fridge for at least an hour (an entire night is even better).
  3. Pre-heat the oven to 180 degrees Celsius (350 F). Cover a baking sheet with baking parchment.
  4. Roll the dough into a ½ cm thick layer. You can do this easily by putting the dough between two layers of cling film.
  5. Put the layer of dough onto the baking sheet and decorate the top with the almond halves. Brush the egg wash on top.
  6. Bake the speculaas in the oven for about 30-35 minutes.


* We use a mix called ‘cookie spices’ in Holland, but it is very similar to pumpkin spice. My spice mix contains cinnamon (57%), cilantro, nutmeg, cloves (7%), ginger, cardamom and orange peels.

  • Prep Time: 1 hour 15 mins
  • Cook Time: 35 mins
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dutch


  • Serving Size: 1/10
  • Calories: 294
  • Sugar: 17
  • Fat: 17
  • Carbohydrates: 36
  • Fiber: 1
  • Protein: 1
Gluten-free Dutch speculaas chunks -

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