have cake, will travel!

I must preface this recipe by saying they’re nothing like spekuloos, but they taste damn good, and if they want to call themselves spekuloos, I say let’s let them do so. ;p
[I put a bag of them in the freezer to keep myself from munching on them, and I still can't resist: I eat them straight out of there and even like that, they're delicious! don't judge me...]

2 cups all purpose flour [I scoop it out and level it]
3/4 cup + 1 T light brown sugar
1/2 cup vegan margarine
1/4 T cinnamon
1/4 T dry ginger
1/4 T nutmeg
5 T almond meal
1 Ener-g egg replacer [I have not tried them with any other egg replacer, but I'm guessing subbing cornstarch for it would work well: 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe. not sure if applesauce would do the trick, though, since you want them to be on the crispy side. by all means, experiment if you're inclined to do so, and please let me know how it turns out]

throw all the ingredients in the bowl of your kitchenaid mixer or a large bowl, mix together with your mixer, or if you’re really brave, do it by hand! you want it to form a blended dough.
shape it into a ball, wrap it in plastic and leave it in the fridge for at least 3 hours.

roll dough out on a lightly floured clean surface to about 1/3 inch thickness [as thin as you can is best if you want to get the truest spekuloos cookie out of the deal, but don't drive yourself nuts over it: they taste great no matter how thick they are!], cut it into shapes.

prepare your baking sheets with non stick cooking spray, a small amount of oil, or parchment paper. preheat oven to 350F.

bake your cookies for 12 minutes. let cool on a rack.

makes approximately 40 cookies, but it depends on the size you go for.