5.0 from 30 votes
Vegan Lebkuchen (Dairy-Free German Christmas Cookies)
Easy, cakey lebkuchen without eggs or dairy.
Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Servings: 18 cookies
Calories: 202 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 150 g soft brown sugar (¾ cup)
- 50 g Vegan block butter (3 tablespoons + 1 teaspoon)
- 150 g agave nectar (~7+½ Tablespoons)
- 60 ml soy milk (4 tablespoons)
- 1 Teaspoon vanilla extract
- 220 g plain flour (1+¾ cup)
- 130 g ground almonds (1+⅓ cup)
- ½ Teaspoon baking powder
- 2 Tablespoons cocoa powder
- 2 Teaspoons ground ginger
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon all spice (can be subbed for mixed spice)
- ¼ Teaspoon ground nutmeg
- 2 Tablespoons candied mixed peel (sub for lemon and/or orange zest)
For the lemon glaze:
- 180 g icing sugar (1 cup + 3 tablespoons)
- 2 Tablespoons lemon juice
- 1 Tablespoon cold water
Instructions
For the glaze:
Notes
- If making lebkuchen hearts or stars, roll small pieces of dough at a time to around 1-inch thick. Do not try to roll the whole batch of dough out! Because the dough is so sticky, you'll need to do this on a heavily floured surface, and use a floured rolling pin and floured cutter. Do not add extra flour to the dough itself as this will spoil the soft, cakey texture.
- Coat the lebkuchen in dark chocolate if you prefer a not-so-sweet cookie.