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Lebkuchen - Plant Based, Gluten Free Christmas Cookies

Plant Based Gluten Free Lebekuchen
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: German
Keyword: Christmas Cookie, cookie exchange, Gluten Free, Lebkuchen, Plant Based
Servings: 24

Ingredients

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

Lebkuchen

  • 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
  • tsp Double Acting Baking Powder
  • 1 cup Oat Milk Or other non-dairy milk
  • ½ cup Candied Orange Peel, chopped
  • 1 Tbsp Grand Marnier

Glaze

  • ½ cup Sugar
  • ¼ cup Water
  • 2 Tbsp Grand Marnier
  • ½ tsp Vanilla Extract
  • ½ cup Powdered Sugar

Instructions

Lebkuchen

  • 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.

Glaze

  • 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!