These soft German Lebkuchen cookies are loaded with festive gingerbread spices, dried apricot, a little cocoa powder, & dipped in chocolate. Perfect for the holiday season & now 100% gluten-free, refined sugar-free, and dairy-free, too!
It’s holiday baking season again, and this year, I’m starting strong with a recipe that may be new to the blog but definitely not my life: Lebkuchen (German gingerbread cookies). Aka, a must-have at holiday potlucks, parties, and for gifting in Christmas cookie boxes!
What Is Lebkuchen?
Lebkuchen (also known as Honigkuchen ‘honey cake’ or Pfefferkuchen ‘pepper cake’) is a popular traditional German Christmas treat made into molded cookies, bars, or ‘cakes’ that date as far back as the 14th century in Nuremberg, Germany.
It’s traditionally made with warm spices like ginger, cardamom, cinnamon, cloves, etc., in a honey-sweetened dough with ground nuts (for the soft, chewy texture) and sometimes candied fruit or a filling like jam.
Lebkuchen is often compared to gingerbread and called ‘German gingerbread,’ but is darker, richer, and denser, with a soft texture that lies somewhere between cake and cookie thanks to the addition of nuts.
German gingerbread is known worldwide, especially the Nuremberg Elisen Lebkuchen and the Aachener Printen. In grocery stores, gingerbread is often sold with chocolate glaze, for example as hearts/ stars/ pretzels (as I made them) or as small gingerbread hearts filled with jam.
Now, I’ve made this recipe 100% vegan, too, by swapping the honey with date or maple syrup and replacing the butter with nut butter. Best of all, they’re super simple to prepare with simple pantry staples. Want to try even more traditional German Christmas cookies? Check out these German Christmas hazelnut cookies, cinnamon stars (Zimtsterne), or Austrian vanilla crescent cookies (Vanillekipferl).
Lebkuchen Ingredients
The Soft Gingerbread
- Flour: I used buckwheat flour this time, but all-purpose flour works, too.
- Ground almonds: I used blanched ground almonds (almond flour), though almnd meal or ground hazelnuts will work, too. For a nut-free version, try ground sunflower seeds.
- Baking powder: To provide lift to the German spice cookies.
- Cocoa powder: Just a little to deepen the color and richness of the flavor.
- Gingerbread spice: For an even more traditional flavor use Lebkuchengewürz (Lebkuchen spice). If you can’t find some, you could make your own (check the FAQs for my recipe).
- Orange zest: Or lemon/ tangerine zest. Just a small amount adds citrusy brightness.
- Date syrup: Or maple syrup. This is the main sweetener in this Lebkuchen recipe. Any other liquid sweetener would also work.
- Almond butter: Or another nut or seed butter. E.g., hazelnut butter, sunflower seed butter, etc. This will work as a binder and replace dairy butter.
- Dairy-free milk: I recommend using full-fat canned coconut milk with at least 10% fat for the best results. This provides the best crumb texture and moisture.
- Dried apricots: Finely chopped to add extra texture and sweetness. Minced candied orange peel (and/or lime or lemon peel) works, too.
Chocolate Glaze
- Dairy-free chocolate: I prefer dark chocolate (at least 70% cocoa), but milk chocolate would work, too.
- Coconut oil (optional): To make the chocolate smoother for dipping.
Optional Add-ins and Recipe Variations
- Salt: Just a pinch to balance and enhance the flavors in the cookies.
- Back-Oblaten: Aka baking wafers (or communion wafers) were traditionally used as the base for round Lebkuchen cookies and can be purchased in German delis or online.
- Crystallized ginger: To use instead of or alongside the dried apricots.
- Icing sugar glaze: Combine powdered sugar + water, apple juice, orange juice, or brandy into a drizzle consistency to dip or brush the cookies (while they’re still warm). Some people like to add vanilla and/or rum extract, too. Leave it to dry and add a second layer if preferred. Or half dip in icing and chocolate.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make German Lebkuchen Cookies?
- First, preheat the oven to 180 °C (356 °F) and lightly grease a silicone cookie mold (e.g., donuts, hearts, gingerbread men, etc.).
- Then, combine all the dry ingredients (flour, ground almonds, baking powder, cocoa powder, gingerbread spice) and orange zest in a large bowl and mix with a spoon.
- Add the wet ingredients (syrup, dairy-free milk, and nut/seed butter) and stir to combine, then fold in the finely chopped apricots.
- Transfer the thick cookie batter to the silicone mold, gently tapping it against the counter to release bigger air bubbles.
Using the same mold I did, this should yield 12 large, soft gingerbread cookies, each weighing about 60 grams.
- Transfer the mold to the oven and bake the German gingerbread cookies for 16-18 minutes before transferring them to a wire rack to cool.
- Once cooled, melt the chocolate and coconut oil using a double boiler method or microwave (in 10-15 second increments, stirring between). Dip each cookie into the chocolate, allowing the excess to drip off, then transfer them to a parchment-paper-lined plate.
- Finally, transfer them to the fridge to set the chocolate, and enjoy!
I love enjoying these Lebkuchen cookies with warm hot chocolate or mulled wine.
Storage Instructions
Store: As this vegan Lebkuchen recipe doesn’t use honey, the cookies won’t ferment/ ‘age’ in the same way. They can, however, still be stored at room temperature (about 20 °C/ 68 °F) for about 2 weeks in an airtight container between layers of parchment paper to prevent sticking.
Freeze: Flash freeze the gingerbread cookies until solid (2-3 hours) then transfer to a Ziplock/ freezer container to store for up to 6 months. Leave them to thaw at room temperature before serving.
FAQs
Can I make gluten-free Lebkuchen?
This recipe is already gluten-free since it uses buckwheat flour. You could also try a gluten-free, all-purpose blend. It should work, though the cookies may be slightly denser and/or drier.
Can I make Lebkuchen without nuts?
Yes, you can swap the nut products for seeds instead – like sunflower seeds.
Can I make Lebkuchen ahead of time?
Not only can you, but it’s highly recommended as the flavors will improve over time. I highly recommend making them 2-3 days in advance.
You can also freeze the Lebkuchen dough in the freezer for up to 3 months before leaving it to thaw in the refrigerator, bringing it to room temp, and continuing with the recipe.
How to make Lebkuchengewürz (Lebkuchen spice)?
Combine the following spices in a small bowl to make 1x of the recipe:
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground star anise
- 1/4 tsp ground allspice
- 1/4 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Recipe Notes and Top Tips
- To grind whole almonds: I like to use a coffee or spice grinder for a fine blend. However, a small high-speed blender will also work. Be careful not to over-process them, though, or they’ll begin to turn into nut butter.
- Don’t over-mix the dough: Otherwise, it can lead to tough cookies. It should be mixed until everything is only just incorporated.
- Don’t overbake the cookies: Otherwise, they will turn out overly dry and hard. They should only just be browning on the edges and soft in the middle.
- Make plenty of leftovers: They taste even better a couple of days after baking them when the flavors have had time to properly meld.
More Vegan Christmas Treat Recipes
- Coconut macaroons
- Raspberry thumbprint cookies
- Vegan fruit cake
- Vegan Snickerdoodles
- Gingerbread cake
- No-bake chocolate salami
- Homemade vegan Ferrero Rocher
If you try this German Lebkuchen recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
German Lebkuchen (Soft Gingerbread Cookies)
Video
Ingredients
Soft gingerbread:
- 100 g (¾ cup) buckwheat flour or all-purpose flour
- 100 g (1 cup) finely ground almonds or hazelnuts
- 2 tsp baking powder
- 1 Tbsp cocoa powder
- 4 tsp gingerbread spice (check the FAQs to make your own Lebkuchen spice)
- 2 tsp orange zest
- 150 g (½ cup) date syrup or maple syrup
- 50 g (3 Tbsp) almond butter or nut/seed butter of your choice
- 180-200 ml (¾ cup) dairy-free milk (see notes)
- 70 g (7) dried apricots chopped into small pieces
Chocolate coating:
- 150 g (5.3 oz) dairy-free dark chocolate
- 2 tsp coconut oil
Instructions
- Check the video for visual instructions.First, preheat the oven to 180 °C (356 °F) and lightly grease a silicone cookie mold (e.g., donuts, hearts, gingerbread men, etc.).
- Then, combine all the dry ingredients (flour, ground almonds, baking powder, cocoa powder, gingerbread spice) and orange zest in a large bowl and mix with a spoon.
- Add the wet ingredients (syrup, dairy-free milk, and nut/seed butter) and stir to combine, then fold in the finely chopped apricots.
- Transfer the thick cookie batter to the silicone mold, gently tapping it against the counter to release bigger air bubbles.Using the same mold I did, this should yield 12 large, soft gingerbread cookies, each weighing about 60 grams.
- Transfer the mold to the oven and bake the German gingerbread cookies for 16-18 minutes before transferring them to a wire rack to cool.
- Once cooled, melt the chocolate and coconut oil using a double boiler method or microwave (in 10-15 second increments, stirring between). Dip each cookie into the chocolate, allowing the excess to drip off, then transfer them to a parchment-paper-lined plate.
- Finally, transfer them to the fridge to set the chocolate, and enjoy!
Notes
- Dairy-free milk: I recommend using full-fat canned coconut milk with at least 10% fat for the best results. This provides the best crumb texture and moisture.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
I baked this recipe this week, and they turned out softer than I experienced eating when I lived in Germany and recently visited. That could be because of the pan I used, which was a mini-bar silicone pan rather than the one you suggested. That also could be because I know there are various types of lebkuchen, depending upon the region, I also made the lebkuchen spice mix without ground anise as I didn’t have it….and I know it’s an essential spice to this recipe. It could also be my flour. I used Einkorn all purpose wheat flour, an ancient Italian grain. I found I can digest that flour. as I cannot have buckwheat. Would I make these again? YES! I love your hard work of making lebkuchen vegan. I would use a different pan and make the lebkuchen spice mix exactly as you suggest. I’ve already ordered ground anise as I can’t get it where I reside. I also can’t get the pan you suggest from Amazon Germany. However, I think I can come up with an alternative to the one I used. Thank you for sharing your recipes! I love your site!
Thank you so much for this thoughtful feedback. I really appreciate you sharing your experience.
You’re absolutely right, there are many regional Lebkuchen variations and texture can vary a lot. I’m really happy to hear you’d make them again and that you enjoyed them despite the differences. Once you try a different pan and the full spice mix, I think you’ll get much closer to that classic German Lebkuchen texture you remember. Thanks again for your kind words about my work and the site, that truly means a lot to me.
Wow wow wow! Those were the greatest and loveliest Lebkuchen I’ve ever tried! I missed the taste so much from since I became vegan. The herbal mixture is so good and they taste just perfectly like the original but homemade and so much better! Thank you endlessly Ela! I’m a huge fan of yours – there isn’t one recipe on your site that I tried and didn’t like! I’m so grateful for the free content! From all the recipes out there that not always work, when I make yours I always know they won’t disappoint and they never do! I did those with regular flour and raw sugar mixed with some water. The mixture was a bit harder that yours so I made cookies (I didn’t have a good mold anyway). They became so good and kept their shape. I also used homemade walnut butter and I can’t really taste it at all. All the best for you 💚🎄
Wow, this absolutely made my day, thank you so much for taking the time to write this, Kat! 💚
I’m genuinely so happy you loved the Lebkuchen and that they brought back that nostalgic taste you missed. That’s exactly why I love creating vegan versions of these classics.
It truly means a lot to hear that you trust my recipes and that they’ve worked well for you consistently. That’s the biggest compliment I could get. Thank you for your kind words, your support, and your sweet message. Wishing you a cozy, delicious holiday season 🎄✨
Dear Michaela,
I tried this recipe for the first time and I have to say it tastes AMAZING! Lebkuchen has been my favourite since childhood, and I always used to count down to Christmas for the shops to stock these special treats. This year I found your recipe and thought, why not try making it at home? It turned out really well.
I didn’t have the special silicone mould this time, but next year I’ll make sure to get one in advance and plan to make these as Christmas presents for friends. Thank you so much for sharing such a FANTASTIC recipe.
Aww, Nicole! Thank you so much for your kind message, it really made my day! I’m so happy to hear that the Lebkuchen brought back those childhood memories. That countdown to Christmas treats is exactly the feeling I hoped this recipe would give.
It’s great that they worked out well even without the silicone mold. They’re quite forgiving, and getting the mold next year for gifting sounds like a lovely idea. Homemade Lebkuchen as Christmas presents is always something special.
Thank you again for taking the time to write and for trusting my recipe. I’m really glad you enjoyed it so much 🤍
we always used to have these in the uk growing up. I’m wondering if my dad brought them home to us from europe where he worked or if they’re just in the uk? haha i feel like i should know that. its just so funny to me to find.a recipe for these i honestly didn’t like them very much lol but i might try it for the nostalgia. i think i didn’t like them just bc I don’t like fruit and chocolate together I’m sure they come out great xx
That’s such a cute memory! They’re actually popular in several European countries, so it’s very possible your dad brought them home from his travels. And I totally get the fruit-and-chocolate thing — not everyone loves that combo.
But nostalgia baking is the best, and who knows, you might enjoy them more homemade! If you try them, let me know how they turn out for you. 😊💛
Extrem lecker!!! Machen süchtig 🙂 Ein fantastisches Rezept 🙏🏼🙏🏼🙏🏼
Hi ELA I am so excited to have found this recipe and the comments speak for itself. I am just wondering as I am not so keen on apricots could I leave them out or even replace them with something else?
Hi Daniela, I highly recommend the dried apricots, however, as mentioned in the blog post you can replace them with some minced candied orange peel (and/or lime or lemon peel).
Great recipe as usual. Flavours are absolutely spot on and I’m really happy that they work so well with buckwheat flour. I’m not very familiar with traditional lebkuchen but mine came out more light and fluffy than I was expecting. Exactly how I wish all my muffins would be 😅 any suggestions how I could get that denser gingerbread texture?
Hey Emma, I am so glad you like them! Oat flour will typically yield a denser result, however, they will be also more crumbly.
Thanks Ela! Tbh they were so fantastic I might not mess with them and just embrace them as they are! Interestingly my Venezuelan friends said it reminded them of their traditional Christmas cake ☺
Excellent recipe once again Ela. Lebkuchen, vegan, gluten free and so delicious…. what a treasure. The spices are perfect, the slight orange taste… everything is just like what I’ve been looking for for quite a long time now. Even my daughter, who is half German, said that they taste like the original ones, even better. .I strongly recommend.
I WOULD PUT MORE THAN 5 STARS BUT IT’S NOT POSSIBLE.…
Aww, I am so happy you both love it. Thanks for your great feedback, Isabelle. 🙂
I made this and it taste just like the original one!! I used 3tsp of orange zest in total and opted on the apricot.. yummm will be making this again and again 🙂
Wonderful! I am so glad you like it, Fanni. Thanks for your feedback. 🙂
Hi Ela,
These look scrumptious and I‘m eager to try them. However, I also don’t have the forms you got and wonder about the baking time in a mini muffin form. What do you think? Thank you! Can’t wait to try them!
Hey, the baking time should stay more or less the same. Just check it with a toothpick after 16 minutes and bake them longer if they are still wet.
I haven’t made them but I am so excited to try this beautiful recipe! Where do I purchase those molds?
Thank you
Hey Rebeca, I bought the mold on Amazon Germany. 🙂
Hi Ella, can these be put in the freezer? Making ahead for Christmas time. Thanks
Yes, it’s described in the blog post. 🙂
Hi Ela, can I leave out the cocoa powder?
Tnx, Ana
That should be okay. 🙂
Wow, Ela, I always loved those! I will fill them with dried plumbs. Thank you!
Dried plums sound like a great idea. 🙂
Hi Ela, I have a question pls. Will the recipe work with also with mix half oat and half rice flour instead of buckwheat flour?
Thanks a lot 🙂
Lucy
Hey Lucy, I tried oat flour and the gingerbread cookies turned out very crumbly, so I do not recommend it without further tweaking of the recipe. 🙂
Oh, got it, thanks for quick reply, Ela 🙂
You are welcome. It might work by adding a flax egg or chia egg, but I haven’t tried that. 🙂