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small brown cookies on a white backdrop next to a blue and white mug

Homemade Kruidnoten – Dutch Spice Cookies

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  • 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.