Crispy caramelized sugar cookies from tigernut flour

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Glutenfree, paleo and AIP proof recipe for Dutch ‘kletskoppen’

Kletskoppen are Dutch cookies made from caramelized sugar. I think these might be the most addictive cookies we have in Holland. The original recipe calls for white sugar, wheat flour and peanuts. For sure, this is not my most healthy recipe, but I did completely transform it to be paleo and AIP proof. I substituted the white sugar for coconut sugar. That is an natural brown sugar that doesn’t spike the bloodsugar as much as white sugar. Also it still contains some micro nutrients. And I used tigernut flour instead of wheat flour. Instead of peanuts I used whole tiger nuts. Therefore my version of these yummie cookies is glutenfree, paleo and AIP proof.

Dutch recipe for sugar cookies

A ‘kletskop’ is hard to translate. It means something like ‘chatterbox’. But a realy pleasant and cosy chatterbox. That is nice to have around during coffee or tea time. Perfect to enjoy with friends or family. Chatter away!

‘Kletskop’ to celebrate

These cookies for me are a kind of celebration as well. To kickstart this new website in style. I am finally sharing my recipes with the whole world! After having a Dutch website for a while now I am translating and adjusting my recipes for a more international crowd.

Crispy dutch sugar cookies or kletskoppen an a wooden board, close-up portret

Crispy caramelised sugar cookies from tigernut flour: Dutch glutenfree and AIP ‘kletskoppen’

ME (Marjolein Eikenboom)
My glutenfree, paleo and AIP proof version of a classic Dutch cookie: kletskoppen. Hard to translate but it means something like a cosy chatterbox. Good to have around during tea or coffee time!
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 1 minute
Cook Time 2 minutes
Test 3 minutes
Total Time 6 minutes
Course baking
Servings 8 cookies
Calories 80

Equipment

  • oven at 430F or 220C
  • baking/oven tray
  • PFAS free parchment paper
  • big sharp knife
  • bowl

Ingredients

  • cup coconut sugar measured while sugar firmly pressed into cup (50 grams)
  • ¼ cup tigernut flour measured while flour firmly pressed into cup (25 grams)
  • 1 handful tigernuts a little less than ¼ cup (also 25 grams)
  • tbsp tapioca starch (10 grams)
  • 3 to 4 tbsp coconut oil (40 grams)
  • 2x tsp water 2nd only when necessary
  • ½ vanilla bean pod scraped
  • or ½ tsp vanilla paste or extract
  • ½ tsp cinnamon
  • 3 pinches Keltic sea salt

Instructions

  • Preheat the oven at 430F or 220C. Prepare a tray with a bakingsheet.
  • Mix the tigernut flour with the tapioca starch, coconutflower sugar, salt, cinnamon and vanilla. Be sure all the lumps are out
  • Melt the coconut oil and add. Mix.
  • Cut the whole tigernuts into not to small pieces. A sharp knife works best for me. A blender just chops off little pieces. Add the pieces into the batter.
  • Add a teaspoon of water. What you aim for is a slightly sticky dough. You should be able to roll balls. If it's dry and lumpy than add a little more water, up to a maximum of 1 tablespoon.
  • Put the balls onto the baking sheet and flatten them into circles (about 2 inches wide). The thickness should be about half of a large peace of tigernut, so the nuts are sticking out.
  • Press lightly in the middle. Just to make sure the middle is not the thickest part and the whole batter will easily spread.
  • Make sure you leave enough space in between, they are runny! In my oven (25×25 inches) I can put 8 on 1 tray. Making more? Than you will have to do more than 1 session, don't put multiple trays into the oven.
  • Put the timer at 6 minutes. But take a close look from 4 minutes on. Then the cookies will be runny and you wil see bubbles forming in the sugar. The edges can become darker brown. But it's also the sugar and the cinnamon making them dark. You should NOT see the sides turn blackish. Black means burned.
  • Oven times can differ. In my oven even the right backend and left side in the front aren't quite the same. So keep an eye on them. The cookie in danger of burning the quickest is your standard. The others will just be a bit more chewy.
  • Take them out off the oven with the whole tray. But as soon as you can handle it, slide the sheet from the tray and let the cookies cool off on the cold(er) counter.
  • Wait! Don't eat them until they are crispy! That will take about half an hour.

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