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Vegan lebkuchen cookies with dark chocolate drizzle on baking paper.
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Vegan Lebkuchen

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 Desserts
Cuisine German
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 343kcal

Ingredients

  • 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**
  • 1 cardamom pod crushed
  • Pinch salt
  • 60 ml olive oil***
  • 2 tablespoons oat or nut 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, cardamom, and salt.
  • In a smaller bowl, whisk the oil, milk, and maple syrup. Whisk in the egg as well if you're substituting it for the arrowroot.
  • 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.

Notes

* As mentioned above, an egg can be substituted for the arrowroot powder with virtually identical results. Just mix it in with the other liquid ingredients and leave out the arrowroot.
** 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.

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