Vegan Lebkuchen (German Gingerbread)

Anastasia

4 years ago

It’s been so dark outside lately. Not even a hint of sunlight! I had to raise my Christmas spirit level and I did it with help of these gorgeous vegan Lebkuchen.

Lebkuchen are German version of gingerbread but they are usually made with nuts, candied peel, cocoa and additional spices. I’ve made my own Lebkuchen spice mix and omg this is A BOMB! Covered in chocolate these cookies are extremely addictive so don’t tell me later that I didn’t warn you.

In a small saucepan melt vegan butter and maple syrup. Stir and put aside to cool down for about 15 minutes.

Preheat oven to 320°F (160°C).

In a large mixing bowl combine flour, ground hazelnuts, baking powder, baking soda, spices, cocoa powder and salt. Mix well.

Now pour melted vegan butter and maple syrup and stir everything until you can form a dough.

Roll the dough about 1/2 inch thick. It’s not that elastic as regular gingerbread cookie dough but you can gently pat it with your hands to smooth it out. Now cut the cookies and place them onto a lined baking tray leaving about an inch between each one.

Continue rolling the dough until you use all of it.

Bake vegan Lebkuchen in batches for 8-10 minutes until slightly golden. Let them cool down for few minutes on the tray before transferring onto a cooling rack.

Meanwhile melt chocolate and coconut oil in a bowl over water bath. Stir well to combine.

When your Lebkuchen have been cooled, dip them in chocolate and put back onto the rack. Allow excess chocolate to drip off and then place cookies in a fridge for an hour to set. Store in airtight container.

Vegan Lebkuchen (German Gingerbread)

Super easy German vegan gingerbread cookies covered in chocolate.

Author: Anastasia
Prep Time: 40 min
Cook Time: 20 min
Total Time: 1 hour
Yield: 24
Category: Dessert
Cuisine: German

Ingredients

1/2 C maple syrup (or agave)
100g vegan butter or shortening
270g all-purpose flour
50g ground hazelnuts (or almonds)
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tbsp Lebkuchen spice mix
1 tbsp cocoa powder
1/4 tsp salt
150g dark chocolate
1 tbsp coconut oil

For Lebkuchen spice mix:

2 tbsp cinnamon
2 tsp cloves
1/2 tsp allspice
1/2 tsp coriander
1/2 tsp cardamom
1/2 tsp ginger
1/2 tsp aniseed
1/2 tsp ground star anise
1/4 tsp nutmeg

Instructions

In a small saucepan melt vegan butter and maple syrup. Stir and put aside to cool down for about 15 minutes.
Preheat oven to 320°F (160°C).
In a large mixing bowl combine flour, ground hazelnuts, baking powder, baking soda, spices, cocoa powder and salt. Mix well.
Now pour melted vegan butter and maple syrup and stir everything until you can form a dough.
Roll the dough about 1/2 inch thick. It’s not that elastic as regular gingerbread cookie dough but you can gently pat it with your hands to smooth it out. Now cut the cookies and place them onto a lined baking tray leaving about an inch between each one.
Continue rolling the dough until you use all of it.
Bake vegan Lebkuchen in batches for 8-10 minutes until slightly golden. Let them cool down for few minutes on the tray before transferring onto a cooling rack.
Meanwhile melt chocolate and coconut oil in a bowl over water bath. Stir well to combine.
When your Lebkuchen have been cooled, dip them in chocolate and put back onto the rack. Allow excess chocolate to drip off and then place cookies in a fridge for an hour to set. Store in airtight container.