Remember when I made these cookies and was dying for some gluten free biscoff cookies? I made something pretty similar to it in a gluten free form.
These gluten free biscoff cookies are delicious and as close to the original cookie as you can get.
And when you make it into delicious gluten free biscoff cookie butter? Even more delicious!
I just don't think it's fair that I shouldn't enjoy one of the best cookies and cookie butter spreads ever! So when the kids started to eat those cookies in front of me, I made sure that I got to enjoy them too!
GLUTEN FREE BISCOFF COOKIES
2 cups gluten free flour baking blend (make sure it includes xanthum gum)
1 tbsp ground cinnamon
¼ tsp salt
½ tsp baking soda
½ cup granulated sugar
½ cup packed light brown sugar
8 tbsp shortening
1 tbsp honey
¼ cup water, room temperature
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Mix all ingredients together in a mixer until well blended and the dough comes together in a ball.
Divide the dough into two parts and place each dough ball in between two sheets of parchment paper. Roll the dough to ¼ inch thick. Place the rolled dough in the freezer for 10 minutes.
Remove the dough from the freezer and cut out 2 inch circular sized shapes. Place the cookies on the cookie sheet about one inch apart.
Bake at 350 degrees for 7-10 minutes or until browned. Remove cookies from oven and allow to cool for five minutes until moving to the cooling rack to finish cooling completely. Cookies will crisp as they cool. Once cookies are cooled, you can make cookie butter if desired.
GLUTEN FREE BISCOFF COOKIE BUTTER
¾ cup finely ground biscoff cookies, homemade or storebought
⅓ cup + 1 tbsp water
½ tsp cinnamon
2 tbsp cane sugar syrup
½ cup coconut oil
In a saucepan, combine the cookie crumbs, water, cinnamon and syrup. Bring mixture to a boil, whisking constantly until crumbs have dissolved (about 90 seconds).
Take the mixture off the heat and and transfer the mixture to a blender. Allow the mixture to sit in the blender for about five minutes, or until the steam subsides. Add the coconut oil to the blender and blend mixture until smooth.
Transfer the mixture to a glass jar (do not use a plastic container). Seal the container and refrigerate for approximately two hours. After mixture has hardened it can be removed from the fridge and stored at room temperature.
Biscoff Cookie Recipe Adapted from Gluten Free on a Shoestring