5.0 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
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 (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 x teaspoons water 2nd only when necessary
- ½ Bourbon vanilla powder or extract scraped
- or ½ 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.
Cup of Yum
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
Monounsaturated Fat
0.02g
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: 8cookies
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.