If you're in the mood for a nostalgic, spice-packed, chocolate-kissed holiday treat, look no further than these vegan chocolate-dipped Lebkuchen with cardamom and clove. These classic German cookies, often dubbed the German answer to gingerbread, get a plant-based twist without sacrificing their traditional chewy texture or warm holiday flavor. Whether you're knee-deep in your vegan Christmas baking or just looking for a cozy project that makes your kitchen smell divine, these cookies deliver big time. Plus, they’re fancy enough to serve as part of your Christmas party fingerfood ideas lineup but homey enough for a cup of tea on a chilly afternoon.
Vegan Chocolate-Dipped Lebkuchen with Cardamom and Clove
Prep Time 25 minutes mins
Cook Time 12 minutes mins
Total Time 37 minutes mins
Course Dessert, Snack
Cuisine German
Mixing bowls (at least two)
Hand mixer or stand mixer (or a strong whisk and some elbow grease)
Baking sheet
Parchment paper or silicone baking mat
Cooling rack
Double boiler or microwave-safe bowl for melting chocolate
Zester or microplane for the orange
Cookie Scoop (optional, but helpful for even shaping)
For the Cookies
- 1 ¾ cups 220g all-purpose flour
- 1 cup 100g almond flour
- ¾ cup 150g brown sugar
- ½ cup 120ml maple syrup
- ¼ cup 60ml unsweetened applesauce (acts as a binder)
- ¼ cup 60ml unsweetened plant milk (almond, soy, or oat)
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp ground ginger
- Zest of 1 orange
- Pinch of salt
For the Chocolate Coating
- 200 g dark vegan chocolate 70% cocoa or higher
- 1 tbsp coconut oil for smooth melting
Optional Toppings
- Chopped pistachios
- Crystallized ginger bits
- Orange zest
- Edible gold dust for a festive finish
Prep Your Ingredients
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, and all the spices (cinnamon, cloves, cardamom, nutmeg, ginger, and allspice). Stir in the orange zest to infuse citrus brightness into the dry mixture.
Mix the Wet Ingredients
In a separate bowl, whisk together the brown sugar, maple syrup, applesauce, plant milk, and vanilla extract. Make sure the mixture is smooth and well blended.
Combine Wet and Dry
Gradually fold the wet mixture into the dry ingredients. You should end up with a thick, slightly sticky dough—don’t worry if it’s not perfectly smooth. Let it sit for 5–10 minutes to firm up slightly.
Shape the Cookies
Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet. Flatten them slightly with damp fingers or the back of a spoon. These cookies don’t spread too much, so you can place them fairly close—about 1 inch apart.
Bake
Place the tray in the center of the preheated oven and bake for 12 minutes. The cookies should puff slightly and look matte on top but still feel soft in the middle. That’s key for achieving that lebkuchen saftig (moist lebkuchen) texture.
Cool
Transfer the cookies to a wire rack and let them cool completely before dipping them in chocolate.
Dip in Chocolate
Melt the dark vegan chocolate and coconut oil together in a double boiler or microwave in 30-second intervals. Stir until silky smooth.
Dip each cooled cookie halfway into the chocolate and return to the parchment-lined tray. While the chocolate is still wet, sprinkle with chopped pistachios or a pinch of orange zest if desired.
Let Set
Allow the chocolate to fully set at room temperature (or speed it up by placing the cookies in the fridge for 10–15 minutes).
Pairings
These vegan chocolate-dipped Lebkuchen are delicious on their own but even better when paired with:
- Mulled wine or spiced apple cider – their warm, sweet spices mirror the cookie’s flavors.
- Chai latte or dark roast coffee – for a cozy, café-style moment at home.
- A slice of vegan loaf cake with cranberries or citrus to complement the spice tones.
- Use them on a vegan Christmas cake platter with dried fruits, candied nuts, and other vegan Christmas cookies for a stunning dessert board.
- Serve alongside vegan gingerbread cake or easy vegan Christmas cookies to create a beautiful variety box for gifting.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but it will make the cookies a bit denser. You can swap half the flour with whole wheat if you want more fiber while maintaining a chewy texture.
2. What kind of chocolate is best for dipping?
Go with a high-quality dark vegan chocolate, preferably 70% cocoa or higher. It complements the spice blend beautifully without being too sweet.
3. Can I make these gluten-free?
Absolutely. Swap out the all-purpose flour for a 1:1 gluten-free baking blend. The almond flour already helps maintain softness, which makes this an easy conversion.
4. What kind of vegan milk works best?
Almond, oat, or soy milk all work well. Use whichever you have on hand or prefer for flavor. Avoid flavored varieties, especially vanilla, as they can interfere with the spice balance.
5. Can I make the dough ahead of time?
Yes! Chill the dough for up to 48 hours before baking. This actually deepens the flavor as the spices get time to infuse.
