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Homemade Kruidnoten – Dutch Spice Cookies!
Kruidnoten are a Dutch spice cookie typically enjoyed during the holiday or Sinterklaas time. Kruidnoten literally translates to spice nuts (kruid = spice, noten = nuts) which may also be why they’re smaller in size than your average cookie, kind of nut-like! Side note: peppernoten and kruidnoten are often used interchangeably, but according to my boyfriend’s mum, peppernoten differ in shape (more organic and blob-like) and can be softer in texture.
This year, I tried Kruidnoten for the first time and was able to find a vegan and gluten free version at the local health food store, but I knew I wanted to make a homemade version so that you could make your own too! I adapted one of my go-to cookie base recipes, added the classic spice blend and the result was a perfectly spiced bite, just like what I had enjoyed in Amsterdam.
Kruidnoten are more of a crunchy cookie, and because they’re smaller, each batch yields quite a few cookies. And yes, it does take a bit of time to roll them out, but I recommend recruiting a few friends or family members to lend a helping hand.
This easy recipe is vegan, gluten free, refined sugar free, oil free and can be made nut free as well.
And some basic baking ingredients like salt and baking powder to bring it all together.
Secrets to success
For perfect bite sized and uniform cookies, I used a teaspoon to scoop the batter to roll. These cookies won’t spread too much, and I was able to fit roughly 40 on a baking sheet.
Because we’re baking such small cookies, they will bake much faster and don’t require much time in the oven. I don’t recommend making them too large, because you won’t be able to achieve the same texture. Instead, try this Pumpkin Spiced Tahini Cookie, which is chewier in texture.
As always, I recommend using a piece of parchment paper or a nonstick silicon baking mat for best results. You should be able to just roll the cookies off after baking since they’re so petite! It also makes for minimal cleanup, and no cooking spray or greasing of the pan required.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
**You can also use a gingerbread spice mix for a similar flavour, or to make your own spice mix, combine 4 tsp ground cinnamon, 1 tsp ground clove, 1 tsp ground nutmeg, 1 tsp ground coriander seeds, 1 tsp ground anise seed, 1 tsp ginger powder, 1/2 tsp ground cardamom and a teeny pinch of white pepper. Take 1 tsp of the final mixture to use in the recipe.
Preheat oven to 350F degrees and set aside a baking sheet lined with parchment paper or a nonstick baking mat.
To prepare your batter, whisk together all ingredients except for the oat flour until smooth. Sift in oat flour and then stir to combine with a spatula until a dough forms. It should stick together easily and be workable by hand. If your dough is too dry, you can add a tablespoon of plant milk to adjust the texture.
Using a teaspoon, scoop batter and roll tightly between your palms to form a small ball. Space out on the baking tray leaving at least 1/2” between each cookie.
Bake for 9-10 minutes until lightly golden brown, remove from the oven and allow to cool. The cookies will firm up considerably and continue to bake while cooling so don’t worry if they don’t feel firm right away. You can always return to the oven, but you don’t want to burn these little ones!
Prep Time:15 minutes
Cook Time:10 minutes
Keywords: desserts, cookies, christmas, gluten free, refined sugar free, oil free, vegan, one bowl, under 30 minutes
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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