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Glutenfree Dutch Gingernuts

It is that time of the year again, Sinterklaas has arrived in the Netherlands. The tiny ginger nuts (in Dutch ''kruidnoten''), make this Dutch traditional celebration complete. When supermarkets start selling these tiny cookies, I know winter has begun with all the fun festivities. I also have my birthday coming up in December, so it is a busy, but oh such a fun month! Sinterklaas is not complete without ''kruidnoten''/ginger nuts. And these are glutenfree ginger nuts!


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gezonde vegan kruidnoten

This recipe doesn’t contain too many ingredients, but on the other hand these little cookies take quite a bit of time to make. Maybe a nice activity to do with the kids? I was making this alone and it took me quite a long time. Also, it is not that easy to make them a bit crunchy if you go for the ultra-healthy version with the (home made) apple sauce. To create ”kruidnoten” with the same size I would recommend to use a super tiny glass or glass straw to make them perfect round. But again, this takes quite a lot of time…

Speculaas spices also known as ”speculaas kruiden” are really a must for me during the winter months. I sprinkle these mixed spices on everything, especially a nice cup of warm almond milk is delicious with a dash of this mixture. You can buy it in the shops ready made or make it yourself by mixing cinnamon, nutmeg, cloves, ginger, cardamom and white pepper.

I hope you’ll enjoy this recipe as much as I do. If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to tag a photo #thegreencreator + @thegreencreator on Instagram or Facebook so I can see your creation in action.

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gezonde vegan kruidnoten

Glutenfree Dutch Gingernuts

  • Author: The Green Creator
  • Yield: about 100 kruidnoten 1x
  • Category: sweet, snack
  • Cuisine: vegan, dairyfree


Delicious Dutch glutenfree gingernuts sweetened with natural products and made with almond flour.



  • 200 grams almond flour
  • 1/2 teaspoon baking soda
  • 75 grams coconut blossom sugar or 1 tablespoon of unsweetened apple sauce to make it less sweet
  • 1 big tablespoon pumpkin spice
  • pinch of Celtic sea salt
  • 50 grams coconut oil (when you use apple sauce, use 25 grams coconut oil)
  • 3 tablespoons plantbased milk (I used almond milk)
  • optional: extra teaspoon cinnamon


Preheat the oven to 325°F /160°C.

Mix the almond flour, baking soda, coconut sugar, pumpkin spice and salt in a bowl. Mix half of the coconut oil through and add the milk little by little. Continue to mix and knead until you have a smooth dough. If the dough is not soft enough, add some extra coconut oil and when it is too wet add a little extra bit of flour.

Line a baking dish or baking pan with parchment paper. Make small balls out of the dough and place on the parchment paper; or do what I did, line the dough flat on parchment paper and scoop out rounds with a tiny glass.

Bake the gingernuts for about 20 minutes until tender and allow them to cool before serving.

Keywords: kruidnoten, gingernuts, glutenfree

photos by the green creator (c) (copyright)

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  • Reply
    November 29, 2017 at 9:06 pm

    I wonder if using a melon baller instead of the glass may speed up the process?

    • Reply
      November 30, 2017 at 10:54 am

      Maybe that would be a good idea 🙂

  • Reply
    December 3, 2019 at 7:16 pm

    What spices are in the “mixed spices” mix?

    • Reply
      December 3, 2019 at 7:23 pm

      Hi Joey,

      Ah sorry! That was the Dutch term. It’s pumpkin spice.

      Hope this helps!

      • Reply
        December 5, 2019 at 7:23 pm

        Wonderful thank you I will be making these for my celiac daughter for Friday!

        • Reply
          December 9, 2019 at 10:32 am

          I hope she will love it Joey 🙂

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