Instructions

1. In a small saucepan melt vegan butter and maple syrup. Stir and put aside to cool down for about 15 minutes.
2. Preheat oven to 320°F (160°C).
3. In a large mixing bowl combine flour, ground hazelnuts, baking powder, baking soda, spices, cocoa powder and salt. Mix well.
4. Now pour melted vegan butter and maple syrup and stir everything until you can form a dough.
5. 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.
6. Continue rolling the dough until you use all of it.
7. 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.
8. Meanwhile melt chocolate and coconut oil in a bowl over water bath. Stir well to combine.
9. 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.