Vegan Chocolate-Dipped Lebkuchen with Cardamom and Clove
Equipment
- 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)
Ingredients
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
Instructions
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).