Step 1

Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.

Step 2

Cream the sugar. Cream the coconut sugar and coconut oil in a mixing bowl until smooth and fluffy. Then, add the water and mix again until fully combined. Note: you can use a stand mixer fitted with the flat beater attachment to speed up this step.

Step 3

Add the dry ingredients. Add the brown rice flour, white rice flour, cornstarch, xanthan gum, cinnamon, baking soda, and salt, and mix until it forms a dough. It should have the texture of cookie dough. If the dough appears too crumbly, add 1/2 teaspoon of water at a time until it reaches a good consistency.

Step 4

Flatten the dough. Roll out the dough between two sheets of parchment paper to a 1/4-inch thickness. Optional: At this point, you can refrigerate the flattened dough for 2-3 hours to make it easier to cut and handle.

Step 5

Cut out cookies. Using a sharp knife, cut the dough into about 18 rectangles. You can use a cookie cutter or cut them into the shape you want. Transfer the cookies to the prepared baking sheet. Note: The cookies will be very soft, so be careful not to break them when transferring them to the baking sheet.

Step 6

Bake. Bake for 11-12 minutes or until golden brown. The cookies might be a bit soft but will harden once cooled.

Step 7

You can store these Biscoff cookies in an airtight container for up to 3 weeks at room temperature.