Ingredients

270g oat flour

110ml maple syrup

45ml coconut oil

speculaas cream

preparation

Preheat the oven to 175 degrees top/bottom heat.

Mix the ingredients for the cookies together in a bowl.

Roll out the dough very thinly (about 0.5 cm) on baking paper or a floured work surface and use a cookie cutter to cut out round cookies. Use a small cookie cutter to make a hole in the middle of half of the cookies.

Bake for about 5-8 minutes and allow to cool well.

Then put about a heaped teaspoon of speculaas cream (or gingerbread cream) on a biscuit without a hole and place a biscuit with a hole on top.