Nrnberger Lebkuchen Vegan and Fat Free
Indulge in the holiday spirit with these Vegan and Fat-Free Nürnberger Lebkuchen, the perfect guilt-free twist on Germany’s cherished holiday treat. Made with almond flour, ground hazelnuts, and oat flour, these cookies are naturally gluten-free and aromatic with festive spices like cinnamon, cloves, nutmeg, and ginger. Sweetened with date syrup and applesauce, they’re moist, rich in flavor, and free of refined sugar. Infused with bright notes of orange and lemon zest, and studded with mixed dried fruits, these soft, chewy cookies are as wholesome as they are delightful. Optional wafer papers give them a traditional touch, while a drizzle of vegan chocolate or powdered sugar glaze elevates their festive charm. Quick to make in under 40 minutes, these healthy, plant-based lebkuchen are a must for your holiday cookie platter or year-round snacking.
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Ingredients
- 100 grams Almond flour
- 100 grams Ground hazelnuts
- 50 grams Oat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 100 grams Mixed dried fruit (raisins, currants, or chopped dried apricots)
- 100 grams Date syrup (or maple syrup)
- 100 grams Unsweetened applesauce
- 1 teaspoon Orange zest
- 0.5 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 10 sheets Wafer papers (optional, for the base of the cookies)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. If using wafer papers, cut them into rounds approximately 7-8 cm (2.5-3 inches) wide and place them on the prepared baking sheet.
Step 2
In a large mixing bowl, combine the almond flour, ground hazelnuts, oat flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Mix until the dry ingredients are evenly distributed.
Step 3
Add the mixed dried fruit to the dry ingredients and stir to coat the fruit evenly.
Step 4
In a separate bowl, mix together the date syrup, unsweetened applesauce, orange zest, lemon zest, and vanilla extract until smooth.
Step 5
Pour the wet ingredients into the dry mixture and stir until a sticky dough forms. Ensure that the dough is well incorporated but avoid overmixing.
Step 6
If using wafer papers, scoop about 2 tablespoons of dough onto each wafer round, pressing gently to flatten and spread the dough to the edges. If not using wafers, simply drop scoops of dough directly onto the parchment-lined baking sheet and shape into rounds with damp fingers.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
Step 8
Remove from the oven and allow to cool completely on the baking sheet. The cookies will firm up further as they cool.
Step 9
Optional: To serve traditionally, you can glaze the cooled cookies with a simple powdered sugar and water glaze, or drizzle with melted vegan chocolate for an extra festive touch.
Step 10
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
| Serving size | (619.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2278.3 |
| Total Fat 116.4g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 493.4mg | 0% |
| Total Carbohydrate 287.0g | 0% |
| Dietary Fiber 34.9g | 0% |
| Total Sugars 148.7g | |
| Protein 52.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 500.4mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 2237.7mg | 0% |
Source of Calories