Sugar Free Grain Free Biscoff Cookies
A Copycat version of Biscoff Cookies made sugar free, grain free, gluten free and low carb!
Apparently Biscoff cookies have been around since 1932. New news to me as I’ve never tried them! According to the Biscoff website, they’ve been a European treat enjoyed with coffee for a very long time and much loved by many. Fans adore the crunchy texture and caramelized taste. Biscoff Cookies are a type of shortcrust biscuit known as “speculoos,” a Belgian specialty, made with cinnamon and other spices that make them quite unique.
While I couldn’t get the exact ingredients online to compare, my version comes pretty close to what I think is the much loved flavor of these familiar beloved cookies.
You can make them any shape you want. You also don’t need to spread out the dough as I did in to make them using a cookie cutter. You could just roll into balls of dough then flatten and you’re done. Little effort and time and you’ve got a spectacular cookie on hand for any time guests arrive or for a special treat for your family.
Enjoy as is or spread some sugar free butter cream frosting between two cookies and make a delicious cookie sandwich!
Stay tuned this week because with these yummy cookies as the base, two more special recipes will be coming up that you won’t want to miss!
Brenda’s Notes:
- If you don’t have Swerve sweetener you could try another erythritol or another sugar free granulated substitute of choice.
- I use sesame flour because my youngest child had a tree nut allergy. I think almond flour would work in place of sesame although I obviously can’t try that sub for my family. If you do try it please come back and let me know!
- The total carbs for one cookie are 2.26 grams each.
Sugar Free Grain Free Biscoff Cookies
Ingredients
- 2 cups sesame flour
- 1/2 cup Swerve sweetener
- 1/2 cup butter softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspooncinnamon or vanilla liquid stevia
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Add all ingredients into a food processor or stand mixer.
- Blend until thoroughly combined.
- Transfer mixture to a parchment lined or silpat lined baking pan.
- Press mixture with palm of hand or use a rolling pin to 1/4 inch thickness.
- Use a small cookie cutter for perfectly shaped cookies.
- Makes 4 dozen.
- Bake 12 minutes or until golden around edges.
- Cool then transfer to a wire rack to finish cooling.
- Enjoy as is or spread with Sugar free buttercream frosting!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I tried this recipe this week. The dough was VERY wet and hard to roll. I used cookie cutters but the pieces mostly fell apart. Not sure where I went wrong. The taste was good though.
I wasn’t able to roll out my dough either as it was too sticky. I rolled into balls and flattened. I could not get a crunchy cookie even though I kept letting them brown more and more. Still a “chewy” cookie. The only sub I made was almond flour. I cannot find sesame flour anywhere!! Any suggestions Brenda?
So the only issue I’ve noticed when swapping almond flour with sesame is that if the dough is still sticky, you need to actually add a bit more almond flour until it isn’t sticky anymore. That is probably why they never got crunchy too. I’ve never seen sesame flour in stores, only online.
How long do the cookies last & do you keep the cookies refrigerated or on the counter? Do the cookies stay crisp?
In my house not very long but I would say at least a week on the counter.
I bookmarked your post ages ago and I finally got around to making it! So yummy! I used almond flour, too, and had the problem of the dough being really soft. I scooped out small spoonfuls then patted them down to 1/4″ with wet hands and baked them at 325 degrees (since almond flour doesn’t like the higher heat) and it worked nicely. I also took half of the dough and made a log of it in plastic wrap then sliced and baked them the next day. The slicing version was really easy! They took a few minutes longer to bake since they started out cold, but it was a breeze to do it that way. They weren’t as pretty as your flower cutouts, but they tasted great! Thanks for this recipe! I have to make up more so I can try your cookie butter recipe!
waah! Even though I didn’t melt the butter this time, the batter was sticky and wet. What am I doing wrong?
The batter will be sticky, that’s why in I used the palm of my hand to press the dough onto the cookie sheet. I am not sure why the almond meal would make a difference to use than the sesame I used. I’m so sorry it didn’t work well for you. I wish I could try it with the almond but I can’t due to my son’s allergies.
Oops. I’d melted the butter.
Oh, and I used almond meal.
The flavor is wonderful, but the dough was really soft, there was no way I could roll it. I could only drop it. the only thing I did differently from the recipe is that I used Earth Balance instead of butter, and I used half the amount of Swerve ( I ran out, plus I don’t like a super sweet cookie).
The Swerve does make a difference and I haven’t used Earth Balance so not sure how the consistency is compared to regular butter. Maybe coconut oil would work better than the Earth Balance.
This is the second homemade biscoff recipe I’ve seen this week. I don’t know why I never thought to make them myself! obviously so much better than buying them.
I love biscoff! I bet these cookies taste great!
oooo ok so I thought these cookies were awesome when I was reading through but I love them even more once you turned them into little sandwiches!
I LOVE biscoff but I hate how unhealthy they are for you. So I’m happy to see a healthier version that I’m sure packs just as much delicious flavor….yum!
Oh, I have a wee addiction to Biscoff (cookies or spread). Your copycat version sounds fantastic!
How I love Biscoff! And now you’ve gone and made a healthier version…which I have to try.
Oh yum! I love biscoff cookies…and this healthier version looks delicious!
I love Biscoff so the flavor of these cookies must be out of this world! I just happen to have some Swerve in my pantry right now 🙂
I’ve never baked with sesame flour before but I’ll bet it’s delicious. These cookies look wonderful!
they look awesome!
Wow! I am always amazed at what you can make sugar free! These cookies look delightful, Brenda!