Dairy-Free Gevulde Koek
Indulge in the delightful flavors of Dairy-Free Gevulde Koek, a plant-based twist on the classic Dutch almond-filled cookies. These golden, buttery treats feature a crisp, flaky exterior made from coconut oil and cane sugar, encasing a luscious almond paste filling. Perfect for those avoiding dairy, this recipe keeps the traditional flavors alive while using simple, accessible ingredients like chickpea flour and plant-based milk. With a hint of almond extract for extra depth and topped with a beautifully placed blanched almond, these cookies are as visually appealing as they are delicious. Enjoy them fresh from the oven or as an elegant addition to your tea-time spread—either way, they’re sure to impress with their rich, nutty flavor and tender crumb.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Coconut oil
- 150 grams Cane sugar
- 1 teaspoon Almond extract
- 60 milliliters Water
- 200 grams Almond paste
- 2 tablespoons Chickpea flour
- 1 tablespoon Plant-based milk
- 12 whole Blanched almonds
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt.
In a separate bowl, beat the coconut oil and cane sugar until well combined and creamy in texture.
Add the almond extract to the coconut oil mixture, then slowly mix in the water until a dough forms.
Gradually add the dry ingredients to the wet ingredients and mix until you have a smooth, cohesive dough.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to make it easier to handle.
In another bowl, mix the almond paste with the chickpea flour until smooth and combined.
After chilling, roll out the dough on a lightly floured surface to about 0.5 cm (1/4 inch) thickness.
Cut out 24 circles using a round cookie cutter (about 7 cm in diameter).
Place 12 dough circles on the prepared baking sheet. Spoon about a tablespoon of the almond filling onto the center of each circle.
Cover each filled circle with another dough circle and press gently around the edges to seal.
Brush the tops of the koek with plant-based milk and gently press a blanched almond into the center of each.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let them cool on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 184.9 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 201 mg | 15% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
