Paleo Gluten-free Stuffed Speculoos (biscuits)

Those who are sweet get treats!

As soon as summer is over they are already in the shops: kruidnoten, speculaas, taai taai and other sweets that herald the arrival of St Nicholas.

Traditionally, Santa Claus sprinkles goodies and in these modern times, it is nice when these goodies are also deliciously healthy or less unhealthy.

Here is a recipe of stuffed speculaas biscuits to snack responsibly on New Year's Eve!


Use a portion of nut-free spice made from the chufa.

For the dough:

  • 150 grams Chufa flour Extra Fine
  • 50 g arrowroot
  • 25 g coconut blossom sugar
  • 2 tablespoons of biscuit spices
  • half teaspoon baking soda
  • pinch of fine Himalayan salt or fine Celtic sea salt
  • 80g butter (or coconut oil)
  • 25 g milk of your choice
  • 2 eggs


  • For example, shaved almonds if you eat nuts and otherwise, of course, Chufa Topping Natural or Chufa Shavings!



  1. Mix together the flour, coconut blossom sugar, biscuit spices, baking soda and salt in a food processor.
  2. add the milk of your choice, creamed butter (or coconut oil) and eggs and mix again to form a cohesive dough.
  3. let the dough rest in the fridge for half an hour or overnight. After this, the flavours will have become one delicious whole.

We had made 3 cakes but they turned out really big. We adjusted it to 4 cakes.

Stuffed speculoos:

  1. Of the total 400 grams of dough, use 40 grams for the bottom. Knead a little more and flatten into a round layer about 0.5 cm thick.
  2. Spread the nut-free paste (40 grams per cake) over this first layer of dough but leave the outer half-centimetre of the dough uncovered.
  3. make a 2nd slice of 60g and lay it over the underlayment like a blanket.
  4. press the 2 layers of dough firmly together.
  5. Smear the top with a beaten egg, if necessary.
  6. lightly press the topping into the top of the dough

Almost ready! Just need to bake for 30 minutes at 170 degrees in a preheated oven. Enjoy your meal!

Yammie yammie, stuffed speculaas. Nice and sweet, it's almost St Nicholas!

9 thoughts on “Paleo Glutenvrije Gevulde Speculaas (koeken)”

  1. Tip for egg allergy or intolerance:
    I had made this recipe 2 times, but due to allergy I couldn't use egg which left it feeling rather dry and gritty in the mouth.
    Now I replaced the 2 eggs with 100 grams of applesauce + 1/2 tsp baking soda and 1/2 tsp apple cider vinegar. The result is delicious! No more dry, grainy mouthfeel!!! And you don't taste the apple otherwise.

    • I did hear that you can use the cooking liquid of chickpeas or the liquid contained in a can as protein!
      Nice huh

  2. I am working on this recipe, but I am running into two things.
    The total ingredients do not add up to 330 grams. Are the quantities and measurements in the recipe correct?
    Secondly, I put it n overnight in the fridge. Now t is just a block of because of the coconut fat? What is the best way to get this kneadable again?

    • Hi Damaris, it's been a while since we made this recipe, but indeed with 50 grams weight per egg I also come to more. And without egg on less... maybe I did it without egg then and the 2 tablespoons of cake spice, salt and baking soda weigh the 55 grams, then the 330 is correct 🙂

      I will make it myself in the coming week and then I will adjust the recipe, for now use about 1/3 for the base?

      The block of concrete, this is indeed due to the oil and will also happen when using butter. When you start kneading, the dough will soften again due to the temperature of your hands. It takes some work but then you will have delicious dough.

      I'm going to try it myself with a tablespoon of arrowroot added, am curious to see if the dough then becomes extra crispy on the outside and soft on the inside, that seems very tasty to me.

      Good luck, happy St Nicholas and if you have any questions: feel free to ask!

      Sander from ChufaNetherlands

      • Thank you!
        I meant it just the other way around...I didn't reach the 330 grams...but then again, I didn't use eggs since I'm not allowed them. It's just finished...smells delicious anyway!
        Crunchy exterior is nice yes, at least it feels soft now.

        • The stuffed speculaas is delicious! And surprisingly similar to the 'real' one. It was slightly drier as I didn't use egg. So next time I will experiment with a bit more liquid or n gelatine egg or other egg substitute! But highly recommended!

          • Hi Damaris, very nice to hear and nice that it worked out! I tried to make it just with 2 eggs myself and the dough just stayed a bit wet. I need to experiment a bit more myself. We now have another year. Greetings Sander

  3. I am so incredibly happy with the chilli recipe!!! I'm not allowed sweeteners for two years but the sweetness of the chufa flour here means it's not even necessary :). Can I still have some 'sweets' this year. Thank you!

    • Nice thank you! I often like it better than what's in the shop 🙂

      The recipe in our ebook this year is slightly modified, adding a little chufa oil. This makes them easier to roll and they stay crunchy longer.

      Happy Saint Nicholas!


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