Every year I’m eating lebkuchen cookies but I’m buying them from Aldi and I’m not sure how much I’m spending but it’s got to be in the region of £20-£50 every December and that’s a lot of money to be spending on Christmas cookies! That’s why I decided to make these vegan lebkuchen cookies, healthier, tastier and homemade!
Christmas lebkuchen cookies
Now I love Christmas cookies, I mean who doesn’t? The thing for me though are the spices used, mixed spice, cinnamon, ginger and all the rest are what makes Christmas food yummy! The great thing as well is that all the spices are vegan and you can use as much as you want to, so go mad! These German Christmas cookies lebkuchen are totally full of spices and of course, taste amazing.
Seriously though, one of the things I love about these dairy free lebkuchen cookies is that they’re completely dairy free Christmas cookies that I can enjoy and eat as many as I want, which isn’t a great thing on my waistline!
How To Make Lebkuchen Cookies?
Now I thought that these lebkuchen Christmas cookies were going to be really difficult to make but in actual fact, they’re really not, they’re super easy and fun to make. I mean working with melted chocolate can be a stress if you don’t have much time but also very fun when you don’t have to rush!
Now out of all the vegan Christmas cookies that I’ve made so far I have to say these are my favourite and so much better than the shop brought ones. There’s just something so yummy about making your own, tastier and cheaper!
You might also like: 2-Ingredient Christmas Vegan Marzipan Truffles
Lebkuchen Cookies Recipe
This vegan Christmas cookies recipe is amazing, tasty and versatile. With a few of mine while the chocolate was just setting in the fridge I dusted them with a cocoa and cinnamon mix to give them a little sparkle and an extra hint of flavour when eaten! However here’s the lebkuchen recipe so that you can make your own!
Vegan Lebkuchen Cookies (oil-free, refined-sugar-free)
- 150g Almond flour
- 3 tsp Ground ginger
- 2 tsp Cinnamon
- 1 tsp Baking powder
- 35g Almond butter Normal vegan butter is okay if you can't find almond butter.
- 20g Molasses
- 50g Agave syrup
- 40 ml Almond milk
- 150g Chocolate
- Add all the ingreidents into a bowl and mix.
- Add the butter, molasses and syrup into a botwl on a medium heat until combined and then add to the dry ingreidents, add the mix and mix into a dough.
- Place the miture into the fridge for an hour, the mixture should be a little sticky so don't worry if it is.
- Pre heat the oven at 160c and get the mixture out the fridge. Roll the dough into balls, place on a silicone baking mat and flatten into cookies. The size is up to you but if they're bigger they will take longer to cook.
- Bake the cookies for 15 minutes and then leave on the side to cool. While they are cooling melt the chocolate, dip the cookies in or drizzle the chocolate over the top and then place in the fridge to set.