Kruidnoten – Dutch Spice Cookies (v/gf)

These little cookies, also known as kruidnoten, are a Dutch spice cookie typically enjoyed during the winter and holiday season, especially when Sinterklaas is in the country. In case you are wondering, the word Kruidnoten means spice nuts.

Disclosure for affiliate links which are underlined and bold:
Read my full disclosure here.


In the Netherlands, peppernoten and kruidnoten are often used interchangeably, but there is a difference. Pepernoten are sweetened with honey and spiced with anise. The texture is soft and chewy, like taaitaai. Kruidnoten are crunchier and shaped like little flat balls.


Kruidnoten are often accidentally vegan (not gluten-free). But they come in different sizes, dipped in dark chocolate or white chocolate, and some are made gluten-free.


This year I wanted to make vegan and gluten-free kruidnoten at home. Basically, you make little cookies, bake them long enough and use specific spices to create the same flavor.


Kruidnoten are small (nut-size) cookies. They are crunchy and have a specific taste. Officially they are described like ‘‘Dices of gingerbread or half a scoop of speculaas (eaten in the time around Sinterklaas)”.

This simple recipe is easy (it just takes time to make all the cookies), vegan, gluten-free, refined sugar-free, and can be made oil-free.


Almond flour
Coconut sugar
Plant-based milk
Pumpkin spice or speculaaskruiden (cookie spice mix)

And a few essential baking ingredients like salt and baking powder to make the flavors pop and make these cookies rise.


This recipe is straightforward, but the shaping of the cookies can take time. There are so many cookies in one batch! The best way is to use a teaspoon to get the same amount of batter with each scoop.

You can fit quite a few on a baking sheet since these cookies will not spread that much while baking.

Keep an eye on these cookies when they are baking. They are small and will bake much faster than regular cookies.

You could make this recipe oil-free, too, if you wish. Simply replace the coconut oil with equal amounts of apple sauce.

Especially when skipping the coconut oil, I would recommend using a piece of parchment paper to bake these little cookies.

Are you going to make your own Dutch kruidnoten? If so, I would love to see your creations. Tag me on Instagram @TheGreenCreator or leave a comment below.

gezonde vegan kruidnoten
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
small brown cookies on a white backdrop next to a blue and white mug

Homemade Kruidnoten – Dutch Spice Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: The Green Creator
  • Yield: about 50 kruidnoten 1x
  • Category: sweet, snack
  • Method: oven
  • Cuisine: Dutch
  • Diet: Gluten Free


These delicious Dutch Spice Cookies aka Kruidnoten are a treat to serve with its distinctive spices and small crunchy shapes these cookies are irresistible.


  • 1 1/4 cup (200 grams) almond flour or oat flour
  • 1/2 teaspoon baking soda
  • 1/2 cup (75 grams) coconut sugar
  • 1 big tablespoon pumpkin spice or if you can find it speculaaskruiden
  • pinch of Celtic sea salt
  • ~ 1/4 cup (50 grams) coconut oil
  • 3 tablespoons plant-based 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.

photos by the green creator (c) (copyright)