Dairy-Free Lebkuchen
Indulge in the warm and spiced flavors of the holiday season with this *Dairy-Free Lebkuchen* recipe—a delightful twist on the classic German gingerbread cookie. Made with a perfectly balanced blend of warming spices like cinnamon, nutmeg, cloves, and ginger, these cookies capture the essence of festive baking without using any dairy. A hint of honey (or maple syrup for a vegan option) adds natural sweetness, while fresh citrus zest enhances the depth of flavor. Rolled to perfection and topped with blanched almonds, these cookies are soft, chewy, and irresistibly aromatic. Best of all, they’re quick to prepare—ready in just 35 minutes from start to finish—and perfect for sharing during the holidays. Whether you’re following a dairy-free diet or simply looking for a new holiday treat, these lebkuchen cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Ground almonds
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 200 milliliters Honey or maple syrup
- 150 grams Brown sugar
- 50 grams Dairy-free margarine or coconut oil
- 1 teaspoon Lemon zest
- 1 teaspoon Orange zest
- 1 large Egg
- 15 Blanched almonds
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, ground almonds, baking powder, cinnamon, cloves, allspice, nutmeg, ginger, and salt. Set aside.
In a small saucepan over medium heat, combine the honey or maple syrup, brown sugar, and dairy-free margarine or coconut oil. Stir until the sugar has dissolved and the mixture is smooth. Remove from heat and let it cool slightly.
Stir in the lemon zest, orange zest, and egg into the warm syrup mixture until well combined.
Gradually add the wet mixture to the dry ingredients, stirring constantly until a sticky dough forms.
Using a tablespoon, scoop the dough and roll it into balls. Place them onto the prepared baking sheet and press a blanched almond onto the top of each dough ball.
Bake in the preheated oven for 12-15 minutes or until lightly browned and firm to the touch.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store the lebkuchen in an airtight container to remain soft and chewy.
Nutrition Facts
Calories |
5748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.3 g | 394% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 672.3 g | 244% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 336.4 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1661 mg | 128% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 4612 mg | 98% | |
*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.
