Healthy pepernoten

Ingredients

• 150 gspelt flour
• 100 galmond flour
• 70 gcoconut blossom sugar
• 5 tspspeculaas spice mix
• 7 tbspmelted coconut oil
• 2–3 tbspplant-based milk
• A pinchsalt
• A pinchground vanilla

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175 °C and line a baking tray with baking paper or a baking mat.

2. 2

   Mix the dry ingredients

   Combine the spelt flour and almond flour, then stir in the coconut blossom sugar and speculaas spice mix.

3. 3

   Make the dough

   Add the melted coconut oil and ground vanilla and mix well. Pour in 3 tbsp of plant-based milk, then knead the mixture by hand until it forms a ball. If it is too dry to come together, add a little more milk; if it becomes too wet, work in a little more flour.

4. 4

   Shape the pepernoten

   Knead the dough thoroughly, then roll it into small balls. Arrange them on the lined baking tray.

5. 5

   Bake and check

   Bake for 15 minutes, then turn one pepernoot over to check its base. If the bottom is quite brown, they are ready; if it is still pale, bake for a few more minutes, watching closely because the bottoms can burn quickly.

6. 6

   Cool and serve

   Serve them straight away if you like, or leave them to cool so they become crunchy. Serve in small bowls.

What are pepernoten?

Pepernoten are a traditional Dutch treat associated with Sinterklaas, the winter celebration whose festivities include pakjesavond. The name is often used casually for small spiced biscuits, though these rounded, crunchy biscuits are more precisely similar to kruidnoten.

This version combines speculaas spices with spelt and almond flour for a warmly flavoured biscuit that is mixed and shaped by hand. Coconut blossom sugar and coconut oil give the dough its sweetness and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2250 calories, 45g protein, 190g carbs, 152g fat.

Most of the carbohydrates come from the spelt flour and coconut blossom sugar, while almond flour and coconut oil contribute much of the fat. The flours and almonds also provide the protein, though this is a low-protein snack overall. Pair a small serving with fruit or a protein-rich snack to make it more balanced.

The flour blend

Spelt flour: this supplies the main structure, so the dough can be kneaded and rolled into little balls.

Almond flour: it adds a nutty flavour and makes the mixture richer and more tender than a dough made with spelt flour alone.

Getting the dough right

Milk: start with 3 tbsp as directed, then add the remaining amount a little at a time only if the dough will not hold together. Different flours can absorb liquid differently, so judge the texture rather than adding all the milk automatically.

Kneading: work the mixture until it forms a cohesive ball, then shape the biscuits evenly. If the dough feels sticky after adding too much milk, mix in a little extra flour.

Spice and flavour

Speculaas spice mix: its warming blend gives the biscuits their familiar Sinterklaas character. Mix it thoroughly through the flours and sugar so the flavour is evenly distributed.

Vanilla and salt: a pinch of each rounds out the sweetness and spice without taking over.

Bake to the colour

The recipe gives a first baking check at 15 minutes. Turn one biscuit over and use its base as the cue: a quite brown bottom means the batch is ready.

If the bases are still pale, give the biscuits a few more minutes, checking often. Their small size means the bottoms can go from lightly coloured to burnt quickly.

Cooling and texture

The biscuits can be eaten warm, but they become crunchier as they cool. Leave them on the tray until they are firm enough to handle, then transfer them to a serving bowl.

Making the balls a similar size helps them bake at roughly the same rate, so check one of the larger biscuits if their sizes vary.

Serving for pakjesavond

Serve the pepernoten in small bowls for sharing during Sinterklaas celebrations or as an afternoon snack. They also pair well with tea, coffee or a warm plant-based drink.

For a more balanced snack plate, serve a modest handful alongside fresh fruit or another savoury option.

Recipe notes & tips

• Measure the milk carefully and add it gradually if the dough needs extra moisture.
• Wash and dry your hands before kneading, as the dough is shaped by hand.
• Roll the dough into similarly sized balls so they bake more evenly.
• Check the colour underneath one biscuit after 15 minutes rather than relying only on the top.
• Watch closely during any extra baking time because the bases brown quickly.
• Let the biscuits cool fully for the crunchiest texture.

Variations

• Extra spice: add a little more speculaas spice mix for a stronger warming flavour.
• Citrus note: mix a little finely grated orange zest into the dough.
• Chocolate finish: dip the cooled biscuits in melted dark chocolate.
• Nut topping: press a chopped almond onto each dough ball before baking.
• Smaller bites: roll the dough into smaller balls and check them early, as they may bake sooner.

Common mistakes to avoid

• Adding all the milk at once: the dough may become too wet, so begin with 3 tbsp and add more gradually.
• Dry, crumbly dough: knead it first, then add a small splash of milk if it still will not form a ball.
• Uneven sizing: differently sized biscuits bake at different rates, so shape them as evenly as possible.
• Skipping the underside check: turn one biscuit over at 15 minutes to judge whether the batch needs longer.
• Leaving them in too long: the bases can burn quickly, so check frequently during extra baking.
• Expecting full crunch while warm: allow the biscuits to cool if you want them to firm up.

How to store

Once completely cool, store the pepernoten in an airtight container at room temperature for about a week. They are best enjoyed as biscuits rather than reheated; if they soften in storage, briefly warm them in a low oven and let them cool again.

Frequently asked questions