Celebrate the season with Ingredion

Delicious, reduced-sugar speculoos cookies

Ingredion Ingredients Used:

HOMECRAFT® Create GF 20 - 31760300 [class: text-link]

PENPURE® WR - 12100D00 [class: text-link]

ASTRAEA® Liquid Allulose - 70000371 [class: text-link]

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Our reimagined recipe maintains indulgence without sacrificing functionality by using allulose with gluten-free plant-based proteins and rice starch — the perfect spin on a Belgian holiday classic.

Formulation Instructions

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Ingredients used

Ingredient
Amount
HOMECRAFT® Prista P 301 faba bean flour
1 ¼ cup
HOMECRAFT® Create GF 20 functional flour
1 cup
PENPURE® WR rice starch
¾ cup
Butter, unsalted
¾ cup
ASTRAEA® Liquid Allulose
1/3 cup
Sugar, granulated
1/3 cup
Sugar, brown
¾ cup
Fine sea salt
¼ tsp
Baking soda
½ tsp
Vanilla extract
2 tsp
Speculoos spice blend*
2 ½ tsp

Speculoos spice blend

Ingredient
Amount
Ground cinnamon
8 tsp
Ground nutmeg
3 tsp
Ground cloves
3 tsp
Ground cardamom
1 tsp
Ground anise
½ tsp
Ground white pepper
1 tsp
Ground ginger
2 tsp
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Preparation

*Mix all spices together to create the blend

1. Preheat oven to 325°F. Sift dry ingredients and mix with the sugars in the bowl of the mixer. Add butter and mix at speed 1 with paddle until mixture resembles coarse sand.
2. Add vanilla extract and allulose to bowl. Mix at speed 1 until a cohesive dough forms. Mix for 3 more minutes.
3. Wrap dough in plastic wrap and chill in refrigerator for about 10 minutes.
4. Roll dough out to 3 ~ 3.5mm thickness. Cut shapes and place on baking sheet.
5. Bake until edges are golden brown, 8-11 minutes depending on cookie size and oven. Let cookies cool on sheet.
6. Enjoy!

Recipe is intended for U.S. customers only.

ALLERGEN: Milk

Ingredient list: Faba bean flour, tapioca flour, rice flour, rice starch, butter, brown sugar, allulose, granulated sugar, vanilla extract, ground cinnamon, baking soda, ground nutmeg, ground cloves, ground ginger, sea salt, ground cardamom, ground white pepper, ground anise

Want to try a full sugar version, or in a country where allulose is not yet approved? In the recipe, swap the butter with margarine, remove the liquid allulose, increase the granulated sugar to 2/3 cup and the brown sugar to 1 cup and add 1/3 cup water.

“ASTRAEA” is a registered trademark held by Matsutani permitted to be used by Ingredion.

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