Glutenfree, vegan & AIP paleo Dutch sugar cookies (kletskoppen)

baking & sweets

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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. But my recipe is glutenfree, vegan, paleo and AIP proof. I substituted the white sugar for coconut sugar. And I used tigernut flour instead of wheat flour. Instead of peanuts I used whole tiger nuts.

Dutch recipe for sugar cookies

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

Ingredients

Coconut flower sugar – The main star of this recipes: great taste for caramelisation.
Tigernut flour – Made from ground tigernuts or chufa. Not nuts at all, but tubers on the roots of the Cyperus esculentus.
Whole tigernuts
Tapioca flour – Starch of cassava. Can be replaced by arrowroot.
Coconut oil
Vanilla – I usually use powder or extract. But you can use a pod as well. Just be sure to use real Bourbon vanilla and not aroma or vanilla flavoured sugar.
Cinnamon
Salt – I use Celtic seasalt, but take as little as possible for MM. If you use pink Himalayan be sure its the real deal and not contaminated.

Other sweets with tigernut flour

Do you like tigernut flour? Than take a look at:

Eight cookies from chufa tigernut flour on a wooden board on a dark background. — Basic cookies with tigernut flour

Two banana muffins with tigernut chufa flour on a wooden board, stacked on top of each other. — Muffins with banana and tigernut flour

FAQs

Are these cookies vegan?

Yes.

Are these cookies Medical Medium?

Yes, although AW is not a big fan of tigernuts. So there are no foods in these cookies, but tubers are just not the preferred go to.

Are these cookies AIP paleo?

Yes, for paleo tigernut flour is one of the best flours to use. It is often better tolerated than cassava.

A stack of glutenfree AIP paleo crispy sugar cookies: Dutch kletskoppen. On a rustic woorden board, square orientation.

Dutch sugar cookies (kletskoppen) from tigernut flour

Marjolein

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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! Made with tigetnuts, coconut flour sugar and coconut oil.

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Cook Time 3

Rest 3

Total Time 6

Servings cookies

Calories 79

Course baking & sweets

Dish cookies

Cuisine Dutch, European

Equipment

oven at 430F or 220C
oven/baking tray
parchment paper (PFAS-free, non-bleach)
big sharp knife
bowl

Ingredients

⅓ cup coconut flower sugar measured while sugar firmly pressed into cup (50 grams)
¼ cup tigernut flour (ground chufa) measured while flour firmly pressed into cup (25 grams)
1 handful tigernuts (chufa) a little less than ¼ cup (also 25 grams)
1½ tbsp tapioca starch/flour (10 grams)
3 to 4 tbsp coconut oil (40 grams)
2x teaspoons water 2nd only when necessary
½ Bourbon vanilla powder or extract scraped
or ½ teaspoons Bourbon vanilla powder or extract
½ teaspoons cinnamon
3 pinches Celtic sea salt

Instructions

Preheat the oven at 430F or 220C. Prepare a tray with parchment paper.
Mix the tigernut flour with the tapioca starch, coconut flower 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 kitchen aid might just chop 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 I can put 8 on 1 tray. Making more? Than you will have to do more than 1 session, but 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.

Notes

Wait! Don’t eat them until they are crispy! That will take about half an hour.

Nutrition

Glutenfree, vegan & AIP paleo Dutch sugar cookies (kletskoppen) from tigernut flour

Dutch recipe for sugar cookies

Ingredients

Other sweets with tigernut flour

FAQs