Vegan Lebkuchen
Indulge in the warm, aromatic flavors of the holiday season with this Vegan Lebkuchen recipe, a plant-based twist on the traditional German spiced cookie. Crafted with wholesome ingredients like ground almonds, flaxseed, and apple sauce, these soft and chewy treats are naturally egg-free and dairy-free. Infused with a symphony of spices—cinnamon, ginger, nutmeg, cardamom, and cloves—alongside a zesty hint of orange, every bite bursts with festive flair. Topped with a glossy coat of vegan dark chocolate, these cookies are as decadent as they are easy to make. Ready in under 40 minutes, they’re perfect for holiday gift boxes, dessert tables, or cozy afternoons with a warm beverage. Ideal for vegans and non-vegans alike, this approachable recipe creates 20 delightful treats that are sure to impress!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 100 grams ground almonds
- 150 grams brown sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cardamom
- 1 tablespoon orange zest
- 100 grams apple sauce
- 60 milliliters almond milk
- 3 tablespoons maple syrup
- 100 grams dark chocolate, vegan
- 2 tablespoons ground flaxseed
- 6 tablespoons water
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed with water to create a flax egg. Mix well and set aside for 5 minutes until it becomes gel-like.
In a large mixing bowl, combine the flour, ground almonds, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, and cardamom.
Add the orange zest and stir well to integrate all the dry ingredients.
In another bowl, mix together the applesauce, almond milk, maple syrup, and the prepared flax egg.
Pour the wet mixture into the dry ingredients and mix until a soft dough forms. It will be sticky.
With slightly wet hands, scoop tablespoon-sized amounts of dough. Form into balls and place them on the prepared baking sheet, pressing gently to flatten slightly.
Bake in the preheated oven for 12-15 minutes until firm to touch.
While the cookies are baking, melt the vegan dark chocolate in a heatproof bowl over a pot of simmering water or in short bursts in a microwave.
Once baked, let the cookies cool completely on a wire rack.
Dip each cooled cookie halfway into the melted chocolate or drizzle the chocolate over the top using a fork.
Allow the chocolate to set before serving or storing in an airtight container.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 499.3 g | 182% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 240.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 691 mg | 53% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1962 mg | 42% | |
*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.
