Vegan Gevulde Koek
Indulge in the rich, buttery flavors of the Netherlands with this irresistible Vegan Gevulde Koek recipe—a plant-based twist on the classic Dutch almond-filled cookie! Crafted with a flaky, golden crust made from vegan butter and almond milk, these delectable treats are generously stuffed with a luscious almond paste filling featuring almond flour, lemon zest, and a hint of almond extract. Each koek is crowned with a whole almond, brushed with aquafaba for a glistening finish, and baked to golden perfection. Perfect for tea time or as a delightful dessert, this vegan version of the iconic Gevulde Koek combines traditional flavors with modern, dairy-free ingredients. Easy to make in under an hour, these cookies are sure to impress vegans and non-vegans alike!
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Ingredients
- 250 grams all-purpose flour
- 100 grams sugar
- 150 grams vegan butter
- 1 teaspoon baking powder
- 50 milliliters almond milk
- 200 grams almond flour
- 100 grams powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 2 tablespoons aquafaba
- 12 pieces whole almonds
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, sugar, and baking powder. Mix well.
Step 2
Add the vegan butter and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Step 3
Gradually add almond milk until the dough just comes together. Do not overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 4
In another bowl, prepare the filling by combining almond flour, powdered sugar, lemon zest, almond extract, and one tablespoon of aquafaba. Mix until smooth and set aside.
Step 5
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 6
On a floured surface, roll out the chilled dough to about 3mm thickness. Cut out 24 circles using a cookie cutter (about 8cm in diameter).
Step 7
Place half of the cut-out circles on the prepared baking sheet.
Step 8
Spoon about a tablespoon of the almond filling onto each circle, leaving a small border around the edges.
Step 9
Cover each filled circle with another dough circle, pressing the edges to seal. You can use a fork to crimp the edges.
Step 10
Brush the tops with the remaining aquafaba, then top each koek with a whole almond.
Step 11
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Step 12
Allow the koeken to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Serving size | (906.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4065.3 |
| Total Fat 228.5g | 0% |
| Saturated Fat 83.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1453.8mg | 0% |
| Total Carbohydrate 444.1g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 209.6g | |
| Protein 72.4g | 0% |
| Vitamin D 16.5IU | 0% |
| Calcium 593.7mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 402.2mg | 0% |
Source of Calories