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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