White chocolate speculoos cookies

These crunchy, buttery cookies have the most delicious caramel flavour, and are jam-packed with chunks of vegan white chocolate, making them the perfect indulgent treat to enjoy with a cup of tea. These vegan white chocolate speculoos cookies are also gluten-free, but if you don’t have gluten-sensitivity feel free to swap the buckwheat flour and gluten-free oats for plain wheat flour and regular oats instead. 

White chocolate speculoos cookies

Vegan white chocolate speculoos cookies

Servings8 cookies | Prep time: 10 mins | Cook time: 15 mins


  • 80g oats
  • 80g buckwheat flour
  • ½ tsp baking powder
  • 30g cane sugar
  • ½ tsp sea salt
  • 20g white chocolate chunks (our favourite brand is iChoc)
  • 130g speculoos butter spread
  • 20g coconut oil (melted)


  1. Preheat your oven to 180°C.
  2. Place the oats in your food processor and blend until finely ground.
  3. In a large bowl whisk together the oatsbuckwheat flourbaking powdercane sugarsalt, then the white chocolate chunks.
  4. Add in the Speculoos spread butter, coconut oil, and mix with your hands until it forms a smooth dough.
  5. Scoop 2 tablespoons of the cookie dough onto the prepared baking tray and pat it slightly.
  6. Bake for 15 to 20 minutes, until they turn a lovely golden brown. Do not worry if your cookies come out of the oven soft, they will harden as they cool. Wait 5 minutes and place on a wire rack for 10 minutes.
  7. these cookies will keep for up to 1 week in a cookie jar.

Written by

Mimies Delicacies

Hi, I’m Mimie (nickname given to me by my dad)! I am a French girl living in London and with Mimie’s Delicacies I want to share my love for baking, or more precisely my love for baking French Vegan Desserts! I wanted to create vegan recipes because I believe that if baking made me feel good inside it should also make me feel good on the outside, be better for my health, good for the environment and the animals too!

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it