Lebkuchen - Plant Based, Gluten Free Christmas Cookies
Plant Based Gluten Free Lebekuchen
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
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!