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With German heritage and living in Germany for a year, Lebkuchen is one of my absolute favorite parts about the holiday season. So if you’re eating plant based and gluten free, can you still eat this delicious holiday tradition? The answer is yes! Read on to learn how to make this easy and delicious cookie.
This recipe also makes a great recipe for a cookie exchange as you will impress all of your friends and your plant based and/or gluten free friends will feel included and be so thankful!
Lebkuchen is a spiced German holiday cookie coming from the German word “kuchen” or cake. Throughout the holiday season, they can be found hanging in German Christmas markets decorated with hearts or saying “Ich Liebe Dich” – “I Love You.” So I always thinking of this as the German love cookie. Sharing Lebkuchen is a way to spread love, kindness and joy in the busy holiday season.
Ready to get started? Let’s go!
Grab your Plant Based and Gluten Free Lebkuchen ingredients.
Soften the butter and then add to sugar and neat egg substitute.
Combine dry ingredients separately.
Chop candied orange into thin pieces.
Combine all ingredients slowly adding oat milk as well.
Continue to add nuts, candied orange and Gran Marnier.
Place small amount of dough on cookie sheet. Then bake.
Place the glaze on top and then enjoy!
Find the full recipe, including a printable version here:
Lebkuchen – Plant Based, Gluten Free Christmas Cookies
Plant Based Gluten Free Lebekuchen
Lebkuchen Spices – Use 1-2 Tbsp per recipe
- 2 Tbsp Ground Cinnamon
- 2 tsp Ground Cloves
- ½ tsp Ground Allspice
- ½ tsp Ground Coriander
- ½ tsp Ground Cardamom
- ½ tsp Ground Ginger
- ½ tsp Ground Anise Seed
- ¼ tsp Ground Nutmeg
- 1¾ cup Ground Almonds or Ground Hazelnuts (or mixture of both)
- ½ cup Softened Vegan Butter (I use Earth Balance)
- 1 cup Sugar (Organic)
- 4 Neat Eggs
- 3 cup Gluten Free Flour (Cup for Cup)
- 1 Tbsp Lebkuchen Spices
- 2 Tbsp Cocoa Powder
- 1½ tsp Double Acting Baking Powder
- 1 cup Oat Milk (Or other non-dairy milk)
- ½ cup Candied Orange Peel, chopped
- 1 Tbsp Grand Marnier
- ½ cup Sugar
- ¼ cup Water
- 2 Tbsp Grand Marnier
- ½ tsp Vanilla Extract
- ½ cup Powdered Sugar
Preheat Oven to 375°F.
Soften butter and then mix in sugar and eggs until fluffy.
Combine dry ingredients: flour, spices, cocoa powder and baking powder in a separate bowl.
Alternate adding dry ingredient mixture with oat milk in small amounts to promote consistency while preventing clumping.
Fold in nut mix and orange peel.
Stir in Grand Marnier.
Drop 3 tablespoons of cookie dough onto a parchment paper lined baking sheet or a greased cookie sheet.
Bake at 375°F for 15-20 minutes. Turn down oven to 350°F if cookies are browning too much.
Let cool for a few minutes, then move to a cookie or cake rack to cool.
Prepare the glaze while the cookies are still warm.
Place ½ c. sugar and ¼ c. water in a small saucepan on the stove and bring the mixture to a boil for a few minutes.
Remove from heat and add vanilla and Grand Marnier.
Sift powdered sugar over hot sugar syrup and stir until dissolved.
Brush warm glaze over cookies with a pastry brush while they are warm. Let cookies cool if you can (I like them warm too) and enjoy!
What other plant based gluten free recipes would you love to see? Tell me in the comments.
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Happy Holidays to you and your family! – Jess