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Dutch sugar cookies (kletskoppen) from tigernut flour
5 from 3 votes

Dutch sugar cookies (kletskoppen) from tigernut flour

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.

Cook Time
3 mins
Additional Time
3 mins
Total Time
6 mins
Servings: 8 cookies
Calories: 79 kcal
Course: Baked Goods
Cuisine: European, Dutch

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven at 430F or 220C. Prepare a tray with parchment paper.
  2. Mix the tigernut flour with the tapioca starch, coconut flower sugar, salt, cinnamon and vanilla. Be sure all the lumps are out.
  3. Melt the coconut oil and add. Mix.
  4. 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.
  5. 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.
  6. 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.
  7. Press lightly in the middle. Just to make sure the middle is not the thickest part and the whole batter will easily spread.
  8. 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.
  9. 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.
  10. 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.
  11. 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 Information

Calories 79kcal (4%) Carbohydrates 15g (5%) Protein 0.4g (1%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.01g (0%) Monounsaturated Fat 0.02g (0%) Sodium 165mg (7%) Potassium 1mg (0%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 0.4IU (0%) Vitamin C 0.01mg (0%) Calcium 2mg (0%) Iron 0.05mg (0%)

Nutrition Facts

Serving: 8 cookies

Amount Per Serving

Calories 79

% Daily Value*

Calories 79kcal 4%
Carbohydrates 15g 5%
Protein 0.4g 1%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.01g 0%
Monounsaturated Fat 0.02g 0%
Sodium 165mg 7%
Potassium 1mg 0%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 0.4IU 0%
Vitamin C 0.01mg 0%
Calcium 2mg 0%
Iron 0.05mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.