Vegan Kruidnoten

You can bake 112 kruidnoten with 1 Green Bakers Vegan Baking Mix for kruidnoten. It fits perfectly on 2 baking sheets. If you prefer to make only 1 baking sheet full of kruidnoten, you can halve the recipe.
Bereidingstijd 15 min
Baktijd 15 min
Porties 112 kruidnoten


  • large bowl
  • kitchen scale
  • tablespoon (use a measuring tablespoon for more precision)
  • knife
  • 2 baking sheets
  • baking paper
  • silicone baking mat or baking paper


  • Green Bakers Vegan Baking Mix for Kruidnoten
  • 75 g cold vegan butter
  • 4 tablespoons water



convection oven: 175 °C, electric oven: 190 °C, gas oven: stand 4

    • Wash your hands.
    • Preheat the oven.
    • Cover the baking sheets with baking paper.
    • In a large bowl, add the vegan baking mix, 75 g cold vegan butter and 4 tablespoons water.
    • Mix the dough with your hands until combined. You know when the dough is ready when there are no more visible butter streaks and when you can easily form a ball. If it won’t form a ball easily, add a few drops of water and continue to mix.
    • Use a silicone baking mat or baking paper to work on to prevent the dough from sticking to your table. Form a ball and cut this in 8 equal parts.
    • Roll the dough into a tube like shape of ca. 14 cm long and ca. 1 cm wide.
    • Cut this tube in 14 equal pieces of ca. 1 cm wide.
    • Repeat steps 7 and 8 for the remaining dough.
    • Shape the pieces into small round balls.
    • Place the balls on a baking sheet in rows of 8 by 7. Make sure that there is enough space of ca. 3 cm between the balls.
    • Bake the kruidnoten in the center of the oven for 15-18 minutes until baked. The kruidnoten are ready when they are crunchy.
    • Remove the kruidnoten from the oven and let them cool down on the baking sheets for 10 minutes.
    • Serve the kruidnoten fresh or keep them in an airtight container. The kruidnoten will stay crunchy for at least a week.


    Chocolate kruidnoten
    1. Cut 200 g vegan chocolate in pieces.
    2. Melt 2/3 of the chocolate in the microwave on full power for 15 seconds.
    3. Stir to divide all the heat and to prevent the chocolate from burning.
    4. Microwave again for 15 seconds, stir and repeat until all chocolate is melted.
    5. Add the remaining chocolate to the melted chocolate and stir fast until all pieces are melted. The temperature of the melted chocolate will drop, which is essential for tempering.
    6. Place a kruidnoot on a fork, dip in the chocolate and place on baking paper to harden. If the tempering was succesful, the chocolate will harden at room temperature.
    Do you have any vegan suggestions? Please share with other Green Bakers on social media using #greenbakers

    Geef een antwoord

    Het e-mailadres wordt niet gepubliceerd.

    Rating recept