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.
Course Cookies and Bars, Dessert, Desserts, Pantry Recipes
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.