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Cookies and Bars

Vegan Lebkuchen (German Spiced Cookies)

December 18, 2016 by Alexandra Daum
Vegan lebkuchen, or traditional German spice cookies, are a common treat around Christmas. A bit like gingerbread, this lightened up version includes hazelnut flour, coconut sugar, and olive oil. These chocolate drizzled cookies are perfect for the holidays.
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Vegan lebkuchen cookies with dark chocolate drizzle on baking paper.

These cookies are a healthier, vegan twist on traditional German cookies, lebkuchen or pfefferkuchen, which are sort of like gingerbread. They’re soft spiced cookies that are made at Christmas time. If you’ve been to Germany and saw those awful heart cookies that are sold at markets decorated with colourful icing, that’s a harder type of lebkuchen (and they’re disgusting, don’t buy them).

I think the main difference between these vegan lebkuchen and gingerbread is that these don’t include molasses, which I hate, so that might be their best quality. This version is dairy and egg free, much lower in sugar and fat than normal, and perfectly spicy. They have a nice crispy edge and chewy centre, and even though I think they’re just right with a little chocolate, it’s not necessary if you don’t want to add it.

For some more traditional German recipes made with spelt flour (and no butter) try this classic sourdough rye bread, Zwetschgenkuchen, or vegan apple cake in my Omi’s style.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Great Christmas Cookies
Vegan Lebkuchen

Ingredient Notes and Substitutions

  • Flour: usually I say that you can substitute plain white flour for spelt, but I do find that it tends to give a strange texture here, so stick to spelt if possible.
  • Hazelnut meal: make your own by blitzing raw hazelnuts in a food processor, or substitute almond meal. The taste won’t be of lebkuchen if using almond, but it’ll be fine.
  • Coconut sugar: cane sugar can be substituted for coconut sugar in this recipe.
  • Spices: you can substitute an equal amount of lebkuchengewürz for the spices in the recipe if preferred. Add a bit of star anise if you want that flavour.
  • Arrowroot: use two teaspoons of cornstarch in place of the arrowroot flour if preferred.

Recipe Notes

Lebkuchen of this type are usually very soft and baked on oblaten. This recipe has been altered slightly so that the cookies are a bit less soft and can be baked on parchment paper instead, so the texture is a bit different, but still very good.

Make sure you use baking powder, not soda or bicarb, because the cookies need to rise a bit. Using soda will result in something much more similar to vegan gingersnaps.

How to Store

Storage: keep the cooled cookies in a sealed container at room temperature for up to five days.

Freezing: place cookies in an airtight container and freeze for up to six months.

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Expert Tips

  • Use parchment: while it is often the cake that a greased baking sheet can be used, this is quite a soft dough and tends to stick to the sheet. Parchment is best here.
  • Don’t over mix: spelt is slightly delicate and, when over-mixed, will result in a tough cookie after baking.
  • Use fresh spices: this is a spice cookie, and should taste like it. Old spices, especially if they’ve gotten too warm (don’t store them over the oven!) will have lost much of their flavour.

More Great Christmas Cookies

Vegan Spice Sugar Cookies
Almond Rye Chocolate Chip Cookies
Spiced Orange Shortbread
Honey and Oat Cookies
Chocolate Orange Macaroons
Or take a look at this collection of healthy Christmas cookies for it all in one place!

If you make these Vegan Lebkuchen or any other dairy-free cookie recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 12

Vegan Lebkuchen

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
4.88 from 8 votes

Ingredients

Metric – American
  • 150 grams light spelt flour
  • 50 grams hazelnut meal
  • 100 grams coconut sugar
  • 1 tablespoon arrowroot powder
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon fresh grated nutmeg*
  • ¼ teaspoon ground cloves
  • 1 cardamom pod crushed
  • Pinch salt
  • 60 ml olive oil**
  • 2 tablespoons non-dairy milk
  • 2 tablespoons maple syrup or honey
  • 50 grams dark chocolate, melted, for topping

Instructions

  • Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a large bowl, stir together the flour, hazelnut meal, sugar, arrowroot, baking powder, cinnamon, nutmeg, cloves, cardamom, and salt.
    150 grams light spelt flour, 50 grams hazelnut meal, 100 grams coconut sugar, 1 tablespoon arrowroot powder, 1/2 teaspoon baking powder, 2 teaspoons cinnamon, 1/4 teaspoon fresh grated nutmeg*, 1/4 teaspoon ground cloves, 1 cardamom pod, Pinch salt
  • In a smaller bowl, whisk the oil, milk, and maple syrup.
    60 ml olive oil**, 2 tablespoons non-dairy milk, 2 tablespoons maple syrup or honey
  • Add the wet ingredients to the flour mixture and stir until everything is combined. Take about two tablespoons of dough and and use your hands roll it into a ball, repeating until the dough is used. Place them 6 cm (2 inches) apart on the prepared baking sheet.
  • Bake for 8-10 minutes, or until golden. Let the cookies cool on the pan for ten minutes before removing to cool completely on a rack.
  • Once the cookies are cool, use a spoon dipped in the melted chocolate to drizzle lines over them. Cool them in the fridge after adding the chocolate before packing them up in a sealed container. The cookies will keep for about 5 days on the counter, and freeze well.
    50 grams dark chocolate, melted, for topping

Notes

* If you use pre-ground nutmeg and cardamom, use 1/2 teaspoon and 1/4 teaspoon respectively.
** Other oils can be used in place of olive oil. I’ve used grapeseed and melted coconut oil with good results. Using coconut oil will result in a denser cookie once it cools.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1cookie Calories: 343kcal Carbohydrates: 41g Protein: 6g Fat: 18g Saturated Fat: 7g Polyunsaturated Fat: 10g Cholesterol: 8mg Sodium: 73mg Fiber: 3g Sugar: 28g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Cookies and Bars, Dessert, Desserts, Pantry Recipes
Cuisine: German
Diet Vegan, Vegetarian
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This post was first published in December 2016. It has been updated with no changes to the recipe as of January 2023.

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Comments

  1. Cathy says

    December 11, 2022 at 5:20 pm

    FYI, recipe never says to flatten the cookies so when I checked them after 8 minutes they were still round balls and didn’t seem cooked. So I flattened them and baked another 8 minutes. Fingers crossed but they still don’t look right!

    Reply
    • Alexandra Daum says

      December 12, 2022 at 8:44 am

      Hi Cathy, yes, the cookies aren’t flattened before baking. This type of Lebkuchen is meant to be domed, which is also why it uses baking powder rather than soda, for rise rather than spread. If you made any changes e.g. reducing sugar, changing flour, etc., they would spread even less. Hope this helps!

      Reply
  2. Beth Marie says

    December 23, 2021 at 7:02 pm

    Hi Alex, I was excited to find this recipe for vegan Lebkuchen. I am of German descent on both sides of my family, yet my mom never really prepared German food. Lately, I have been on a quest to try veganized versions of German classics. I made these cookies with great success. I substituted the spelt flour for Bob’s Red Mill gluten free flour blend and used almond flour instead of the hazelnut flour. With the exception of them not browning (typical for gluten free items), they turned out stellar. I would suggest flattening them slightly with the back of a spoon before baking as they don’t seem to spread that much. Also, I would suggest adding some coconut oil to the dark chocolate before melting to thin it a bit and using a plastic baggie with one of the corners snipped in order to apply the chocolate. The taste is perfection. I find these cookies a flavor combination of the classic snickerdoodle and the gingerbread cookie.

    Reply
  3. Aub says

    December 13, 2020 at 2:48 pm

    5 stars
    Really lovely biscuits! I used almond flour instead of hazelnut and (by accident) wholemeal spelt flour but they still came out delicious, thank you!

    Reply
  4. Nuno Dias says

    November 30, 2020 at 11:31 pm

    Do you think this would work with wholemeal spelt flour or some other whole grain flour instead of all or at least some of the light spelt flour?

    Reply
    • Alexandra says

      December 1, 2020 at 8:53 am

      They definitely won’t be as cookie-ish but it would work okay. Something like whole wheat pastry flour would be easiest, but I’d say you could do half wholemeal spelt without problems.

      Reply
  5. Anonymous says

    November 30, 2020 at 12:31 pm

    5 stars
    Easy to make, they taste great and look perfect! (Replaced sugar by 2 more tablespoons honey and the arrow root by tapioca flour as it’s what I had underhand).

    Reply
  6. Diana Dsouza Udani says

    December 10, 2019 at 10:42 pm

    Hello Alexandra,

    After quite an extensive search, I checked the vegan dairy free recipes on your website and am quite happy.

    I am not a vegan, but my husband and some friends are, so now I will be able to bake these versions of baked goods. Thanks for the efforts you have put in and your very helpful suggestions.

    I have one question though, if I have to double the recipe, will I have to double the arrow root powder I.e. for 2 eggs = 2 table spoons arrow root powder. Your reply will be most appreciated. Could you help me please.

    Have a great Christmas with your family.

    Regards,
    Diana

    Reply
    • Alexandra | Occasionally Eggs says

      December 11, 2019 at 10:07 am

      Hi Diana! I’m so happy to hear that you’ve found some recipes you’d like to try. Yes, if you are doubling the recipe, double the arrowroot powder as well to make sure the structure of the cookie stays the same. Happy Holidays!

      Reply

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