vegan pumpkin chocolate chunk blondies

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I know everyone else is already talking about Christmas, but I’m still not over pumpkin season! These Vegan Pumpkin Chocolate Chunk Blondies are THE BEST way to round off all that fall baking. Sticky, gooey, chocolate coated, pumpkin goodness (and they’re plant based). I mean what else could you want?! All that and they’re literally so easy to make – just whisk everything together in a bowl and BOOM: the perfect treat for a gloomy day. Serve warm straight from the oven, drizzled with melted vegan chocolate. You can seriously taste the pumpkin in these babies too, so don’t scrimp out on the pumpkin puree!

I know, I know, it’s basically December, I’m late to the pumpkin party… but you guys! These Vegan Pumpkin Chocolate Chunk Blondies are the BOMB. I made these the day after it snowed this week to cheer myself up a little and by joe it worked! If you’re a pumpkin lover (I mean, who isn’t?) then you’re going to ADORE these. These babies are far from healthy, but I like to convince myself that I’m getting some veggies in by adding pumpkin to everything. Heavy on the chocolate though… but necessary!

Probably what I love most about this recipe is how darn easy it is to make! LITERALLY all you have to do is melt some butter, add it to a bowl along with all the other ingredients, whisk everything together, fold in some chocolate, and BAKE! I’m really taking a break from those two-day-long sourdough recipes with this one. You can enjoy these bad boys within the hour! Of course, at this time of year I always have some premade pumpkin puree to hand in the fridge or ready to defrost in the freezer. It’s the quickest and easiest way to add another layer of flavour to your baking!

For a good pumpkin puree…

I ALWAYS go for organic produce where I can. In this recipe, I used an organic butternut squash from Riverford Organic Farms (not sponsored) and honestly you can taste the difference! I don’t know how I went so long buying non-organic pumpkins. With buying from a veg box as well, I KNOW that my fresh produce is from LOCAL FARMS and IN SEASON. I share a lot of information about the importance of these things in my post on Sustainable Food which I wrote as part of my Sustainability Series. If you haven’t already, this series is worth a read.

Now back to the blondies! In this recipe, I melted my butter until it was just melted (so it still had that creamy look about it) and made sure that my pumpkin puree was at room temperature before adding it to the butter so that no curdling occurred. For this recipe, I also switched out the light brown sugar for coconut nectar sugar. I only recently realised just how bad cane sugar is for the environment (particularly if it is unsustainably farmed). I wanted to use beet sugar, as it’s grown LOADS here in the UK, but seriously you CANNOT find it in my local supermarkets. Coconut sugar seemed like the next best thing and you CANNOT taste the coconut which is a bonus in my house.

Alongside the butter (non dairy, of course), sugar, and pumpkin puree, I added a flax egg (1tbsp flax meal + 3 tbsp warm water), vanilla extract, plain spelt flour, baking soda, and sea salt to the bowl. Literally it takes about 5 minutes to make the batter for these blondies. All you have to do is whisk all the ingredients together until smooth and creamy. I chopped up my chocolate until variable sized chunks before folding it into the batter (I like to use a mixture of sweet and bitter chocolate in all my baking, just to mix things up a little). And then its into the tin and into the oven to bake! Be wary not to overbake these – you want them to be gooey, not cakey.

And that’s it really! Photographed, you can see that I drizzled these blondies with a little melted vegan chocolate. This is optional, but all I did was melt some sweet and bitter chocolate together and then used a spoon to drizzle it over the top. The more the merrier, in my opinion. If you drizzle on the chocolate whilst the blondies are still warm, you create this super sticky, chocolatey goodness which is really just what we all need as we edge into winter.

I hope you love these Vegan Pumpkin Chocolate Chunk Blondies as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

Vegan Pumpkin Chocolate Chunk Blondies

Ingredients

• 190g vegan butter, melted
• 100g light brown sugar
• 200g pumpkin puree
• 1 flax egg
• 1 vanilla extract
• 180g plain flour
• ¼ tsp baking soda
• Pinch of salt
• 100g vegan ‘milk’ chocolate
• 100g vegan dark chocolate

Method

1. Preheat the oven to 180°C (350°F) and line a brownie tin with parchment paper.
2. In a large bowl, whisk together all the ingredients (except for the chocolate) until fully combined and completely smooth.
3. Chop up the chocolate into chunks (they don’t need to be of even size) and add them to the blondie mix. Fold in with a spatula until evenly distributed.
4. Pour the blondie mix into the prepared brownie tin and flatten the top with the spatula. Bake in the oven for 40-45 minutes until golden brown and cooked through.
5. Remove from the oven and leave to cool for 10 minutes before cutting into slices. Best enjoyed warm out of the oven. Optional: drizzle with melted vegan chocolate for extra stickiness and enjoy!

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the cutest vegan lebkuchen

In collaboration with Bloom In Doom Magazine

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I can’t think of a cuter cookie than the humble lebkuchen. I make a huge batch of these little cuties every single year and they just make the build up to Christmas soooo magical (and delicious)! Gently spiced, soft heart-shaped cookies (with a splash of brandy…) glazed in orange drizzle icing, and dipped in dark chocolate. Best enjoyed when dunked in hot chocolate! This recipe is from my ebook ‘A Simple Christmas’ and it really is THE FAVOURITE recipe, so if there’s anything to make this holiday season, it’s these!

A Simple Christmas is a collection of vegan recipes for the holiday season. This ebook is full to the brim with rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way. In 70+ pages, I share with you my favourite recipes to celebrate the yule tide and all of its flavours. You can look forward to simple and delicious recipes such as Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

SHOP NOW

In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

LEARN MORE

It is my hope that, within these pages, I can help you to celebrate the holiday season in a simple and exciting way. Whether you’re completely new to the plant based world, have been here for a long time, or just want to try your hand at something different in the kitchen, this ebook is here to supply you with a multitude of vegan recipes to enjoy this winter.

Hearty, warming, and simple foods are the focus of this ebook. A Simple Christmas has been curated and developed to encourage new and already vegans to try their hands at vegan festive foods this holiday season. It is out belief that nothing is better than homemade. All of the recipes in our ebook have been well tested, so you can be sure of great results in the kitchen!

Now let’s get to business…

These lebkuchen are a household favourite and I gift them to all my friends every Christmas. Honestly, I’m always one for handmade Christmas gifts, ESPECIALLY if they’re edible! Not only are these cookies super yummy, they’re just so good to look at. I love how pretty the dappled icing looks on the surface of each cookie, and when you take a bite, it’s all flaky and the chocolate melts on your tongue and the cookie is all soft and gently spiced. I can’t think of a better way to define the yule tide.

Lebkuchen are traditional German Christmas cookies. Similar to gingerbread, these little beauties were originally derived from ‘honey cakes’ which can be traced back to the Egyptians, Greeks, and Romans. This recipe, however, varies slightly from the traditional, as it doesn’t make use of any honey or animal products at all. When it comes to Christmas time, I always want to make everything I bake as friendly-to-all as possible, especially if I’m making a large batch of something to gift to people.

These lebkuchen are completely vegan and don’t require any yeast (that’s right, not a sourdough recipe today my friends)! Instead, we simply combine in a little arrowroot and baking powder and let the dough sit for an hour – this helps to form gluten strands in the cookie dough, making it softer and more chewy (the desired texture here).

In terms of flavouring these cookies, my family prefers a less gingery style of cookie, so I’ve gone with a good old mixed spice here. Typically mixed spice consists of cinnamon, ginger, nutmeg, cloves, star anise, and cardamom. You can either buy ‘ground mixed spice’ from the supermarket, or make your own by adding varying proportions of the above spices (I would favour cinnamon, ginger, and cloves, however, as the other spices are more overpowering). Alongside mixed spice, I throw in a couple heaped tablespoons of cacao or cocoa powder. You can’t taste the chocolate in the dough but it adds more depth to the overall flavour of the cookie.

The REAL chocolate flavour comes from the coating…

To decorate these babies, I always go for a simple icing sugar and orange juice glaze. You could use any citrus fruit juice you wanted, I just prefer oranges. When it comes to the icing, the thicker the better. The first few times I made these lebkuchen, I made my icing too thin and most of it ended up on the counter top rather than the cookies! You want it to be runny enough but still thick and glossy. As for the chocolate layer, you MUST wait until the icing is completely set first, otherwise the two merge and create a mess!

For the chocolate layer, I just use a vegan dark chocolate form the supermarket and dip the bottom of each cookie into that melted goodness. You could, however, choose to coat the ENTIRE cookie in chocolate, dip the top of the cookies in chocolate, dunk half the cookies in chocolate, or drizzle the chocolate over the top. Its completely up to you. As you can see from the photos, I went for a bit of everything and in my opinion, this is the prettiest way to go.

Well, there you have it folks! The cutest, simplest, tastiest vegan Christmas lebkuchen. Truly, you guys, nothing beats these lovely little cookies around the holidays. Dunk them in your hot chocolate, eat six of them in one sitting, gift them to your loved ones, hang them on the tree, you name it. Versatile and delicious. I hope you love these vegan lebkuchen as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

SHOP NOW

In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

LEARN MORE

The Cutest Vegan Lebkuchen

Ingredients

For the cookies

• 500g wholewheat bread flour
• 200g light brown sugar
• 1 tbsp arrowroot powder
• 1 tsp baking powder
• 2 tbsp cacao powder
• 3 tbsp ground mixed spice
• Pinch of salt
• 250ml vegan double cream
• 3 tbsp olive oil
• 1 tbsp vanilla extract
• 1 tbsp brandy
• Unsweetened plant milk, to glaze

For the icing

• 200g icing sugar
• The juice of ½ an orange
• 150g vegan dark chocolate

Method

1. In a large mixing bowl, combined the flour, sugar, arrowroot powder, baking powder, cacao powder, mixed spice, and salt.
2. In a separate bowl, whisk together the double cream, oil, vanilla, and brandy. Pour the wet ingredients into the bowl of dry ingredients and stir everything together with a wooden spoon until a dough begins to form.
3. Turn the dough out onto a clean, lightly floured surface, and knead gently until all the flour has been absorbed and everything is well combined. The dough should be smooth with no large lumps.
4. Shape the dough into a ball and place back into the bowl. Cover with a damp tea towel and leave to rest for 1 hour. After 1 hour, preheat the oven to 180°C (350°F) and line two or three baking sheets with parchment paper.
5. Divide the dough into four pieces. On a clean, well floured surface, roll out one of the pieces of dough until it is 1cm thick. Using cookie cutters, stamp out as many different shaped cookies as will fit.*
6. Place the cookies 1cm apart on the baking tray and brush with a little plant milk. Repeat this process with the rest of the dough, reusing any extra cut-offs until all of the dough has been used up. You should end up with 2-3 trays of cookies.
7. Bake the cookies in the oven for 10-15 minutes. Once slightly risen, remove from the oven and set aside to cool completely before decorating.

*Lebkuchen are typically love-hearts, stars, rounds, and bells, but you can use whichever shapes you have.

To decorate the lebkuchen

1. In a bowl, whisk together the icing sugar and orange juice until completely smooth and glossy. You want the icing to be fairly thick, but still able to glide off of the back of the spoon.
2. Take a cookie in between your forefinger and thumb, and gently press it face-down into the icing, making sure the entire top and sides of the cookie are submerged.
3. Remove the cookie from the icing and turn it over so that it’s now face up. Place it on the cooling rack to dry (you might want to place parchment paper underneath to catch any drips). Repeat this process until all of the cookies have been glazed.
4. Once the icing is completely dry, melt the chocolate – place a heat safe bowl over a saucepan of boiling water (to make a bain-marie). Break up the chocolate into the bowl and let it melt completely, stirring every now and then.
5. Once the chocolate is completely melted and glossy, remove the entire bain-marie from the heat, keeping the bowl of chocolate over the pan of hot water (this will stop the chocolate from solidifying too fast).
6. One cookie at a time, dunk the bottom (the un-iced side) of the cookie into the chocolate. Gently scrape off any excess chocolate with the back of a spoon and place the cookie back onto the cooling rack.
7. Repeat this process for the rest of the cookies. Once all of the lebkuchen are dry, keep them stored in an airtight container in a cool, dry place, and eat within a week. Enjoy!

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fruity breakfast granola cookies

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These Fruity Breakfast Granola Cookies have been getting me through this cold and rainy week. If you can’t tell already, I’m 100% a breakfast food person. Granola is one of my absolute favourites but seriously, I wanted an excuse to eat cookies for breakfast! These super easy fruit granola cookies are the perfect compromise!

Full to the brim with all the grains, proteins, and fruits, you could ALMOST call these cookies healthy. Almost. But when the sky is grey, cookies can be eaten for breakfast, right? I use my absolute favourite mega omega granola to make these cookies, but you can use whatever granola you want.

I used traditional ingredients and flavourings that I would normally use in a oat and raisin cookie, but using granola instead of oats. You want to start by really whipping together the butter and treacle. I love using treacle in my cookies, it gives everything a super rich and (although its currently spring) autumnal flavour (who else is confused by the seasons at the moment?).

You don’t need to add lots of sugar into these cookies as you might normally. Add a little sweetness to go along with the granola and dried fruits and it’s the perfect match. I used wholemeal plain flour to try and make these cookies a little bit more nutritious than otherwise, and only the tiniest amount of baking powder (too much baking powder and they’ll turn into cakes). As always, don’t be afraid to add in more spice that the recipe calls for – it’s just a guideline.

When choosing a granola to add to these cookies, I recommend using one that you’ve made yourself, and isn’t overly sweet. I used my Mega Omega Granola which is fairly neutral in sweetness but jam-packed with proteins and omegas, helping you to have a more fulfilling breakfast. If your granola has fruits in it, then you can choose whether or not to add more later. I love using sultanas and cranberries as they’re slightly tart and add a really nice chewiness to the cookie.

Bake until cooked, golden brown, and the house smells like the epitome of cozy. I love love love to enjoy these cookies dunked in a little plant milk as a quick breakfast or mid-morning pick me up. Super easy, super versatile, and oh so good. You can’t really go wrong with having these Fruity Granola Cookies for brekkie.

Finally, if you make these Fruity Breakfast Granola Cookies make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Fruity Breakfast Granola Cookies

Ingredients:

• 100g cooking margarine
• 2 tbsp black treacle
• 3 tbsp maple syrup
• 100g wholemeal plain flour
• 1/2 tsp baking powder
• 1 tsp ground mixed spice
• pinch of sea salt
• 100g your favourite granola (I used my mega omega granola)
• 75g sultanas
• 75g dried cranberries

Method:

1. Preheat the oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
2. Cut the cooking margarine into cubes and place them in a large mixing bowl. Leave to soften (until at room temperature) or warm in the microwave for a few of seconds. DO NOT FULLY MELT.
3. Once soft, add the treacle and maple syrup to the bowl and whisk everything together until fully combined. Don’t worry if the mixture splits a little.
4. In a separate bowl, combine the flour, baking powder, salt, and mixed spice. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until everything comes together.
5. Add in the granola and fried fruits. Fold everything together until the fruits and granola are evenly mixed throughout the cookie dough.
6. Spoon the cookie dough onto the prepared trays, dividing the mixture into 12 cookies. Roll the dough in your hands to form a ball, then squish the cookies onto the tray to create a nice round shape.
7. Bake in the oven for 10-15 minutes until cooked through, golden and fragrant. Remove from the oven and leave to cool on the tray for a few minutes. Once solid enough to handle, transfer to a cooling rack to cool completely.

Enjoy with a for breakfast dunked in a little plant milk, or with a steamy mug of coffee or tea as a yummy snack. Once completely cool, these cookies can be stored in an airtight container for up to 5 days.

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vegan sea salt double chocolate chunk cookies

Omg you guys, these Vegan Sea Salt Double Chocolate Chunk Cookies are literally the best cookies! Just the treat you need for a Monday! What better way to start the week than with some warm, chewy, deliciously chocolatey cookies. 100% vegan and 1000% divine, full to the brim with chocolate and sprinkled with flaky sea salt. Don’t like Mondays? These are the cooking for you! It literally doesn’t get any better than this. I’ve been making a lot of cookies lately and this recipe has totally been my favourite.

• Yield: 24 cookies
• Preparation time: 10 minutes
• Cook time: 8-10 minutes
• Total time: 20 minutes

Ingredients:

• 190g unsalted vegan butter
• 100g light brown sugar
• 1 flax egg
• 1 tsp vanilla extract
• 180g plain flour
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 100g vegan chocolate chips
• 100g vegan chocolate chunks
• Flaky sea salt, for decoration

Method:

1. Preheat your oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter and brown sugar. Beat in the flax egg and vanilla extract until everything is well combined.
3. In a separate bowl, stir together the flour, baking soda, and salt. Add this mixture to the bowl of wet ingredients and stir together until everything is well combined.
4. Fold in the chocolate chips and chocolate chunks. Using a tablespoon, spoon the cookie dough out onto the baking trays, setting each cookie about 2-inches apart.
5. Bake the cookies in the oven for 5 minutes. After this time, take them out of the oven and give the baking sheet a tap against the work surface 1-2 times to flatten the cookies.
6. Place the cookies back in the oven to bake for another 2-3 minutes until they are golden brown. Repeat the process of tapping the cookies once more, and then leave them to cool.
7. Sprinkle with some flaky sea salt and enjoy warm (100% recommended).

Once completely cooled, these cookies can be stored in an airtight container in a cool dray place and consumed within 4 days.

If you make these Vegan Sea Salt Double Chocolate Chunk Cookies, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy first day of February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Katherine x

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vegan spiced mince pie cookies

It’s not Christmas without a good old mince pie! Mince pies are an absolute must when it comes to those festive feelings in my household. Usually, I just head down to the nearest supermarket to get my mincemeat and mince pies, but this year I decided to mix it up and make something of my own for a change. I’ve been INVESTING in homemade this year and so far everything I’ve made has been even more delicious than it would have been shop-bought. These Vegan Spiced Mince Pie Cookies are jam-packed full of winter fruits, cozy festive spices, and a good helping of holiday spirits (figuratively and literally). Super simple and so delicious, this recipe is also 100% vegan, so you don’t have to worry about a thing! Without further ado, let’s dig in!

Ingredients

• 150g plain flour
• 1 tsp baking powder
• Pinch of salt
• 110gsoft light brown sugar
• 100g vegan butter
• ½ tsp vanilla extract
• 230g vegan mincemeat
• 100g raisins

Method

1. Preheat your oven 180˚C (350˚F) and line a baking sheet with a reusable silicon baking sheet.
2. In a large bowl combine the flour, baking powder, and salt.
3. Cream the butter and sugar together, in a separate bowl, until smooth and creamy. Add in the vanilla and whisk until combined.
4. Add the flour mixture to the creamed butter and stir using a wooden spoon until everything is well combined. Stir in the vegan mincemeat and the raisins until everything is evenly distributed.
5. Divide the cookie dough into about nine (9) pieces and roll them into balls and place them on the prepared baking sheet.
6. Bake in the oven for 15-20 minutes until the cookies are golden brown and cooked through. Leave them to cool for a couple of minutes and enjoy!

Keep these cookies stored in an airtight container in a cool, dry place, and consume within 3 days.

And there you have it! An extremely simple, super delicious vegan mince pie cookie, perfect for that afternoon treat you’ve been craving! If you make these Vegan Spiced Mince Pie Cookies, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful Christmas and a safe and warm winter! I look forward to hearing from you soon!

Katherine x

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vegan lebkuchen

No other cookie compares to the lebkuchen when it comes to Christmas. These are the ultimate Christmas treat! With a spiced cookie dough, a cheeky splash of brandy, zesty orange icing, and a dark chocolate base, you will not be able to keep your hands out of the cookie jar with these bad boys! These cookies truly are THE favourite. Using the traditional flavours of Christmas, we’ve made this recipe really simple and easy to make. Decorate them however you like or follow our handy method. Whatever you choose, these lebkuchen are the perfect choice for you. Enjoy them dunked in your coffee or as an after-dinner treat!

Ingredients

For the cookies:

• 500g wholewheat bread flour
• 200g soft light brown sugar
• 1 tbsp arrowroot powder
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 3 tbsp mixed spices – cinnamon, ginger, nutmeg, cloves, etc.
• 250ml unsweetened vegan cream
• 3 tbsp olive oil
• 3 tbsp vanilla extract
• 1 tbsp brandy
• A little unsweetened plant milk, to glaze

For the decorations

• 200g icing sugar
• The juice of 1 large orange
• 150g vegan dark chocolate

Method

To make the cookies

1. In a large mixing bowl, add the flour, sugar, arrowroot powder, baking powder, cocoa powder, and spices. Stir them together until everything is well combined.
2. In a separate bowl, whisk together the cream, oil, vanilla, and brandy. Once combined, add to the dry ingredients, and stir until everything starts to come together.
3. Turn the dough out onto a clean, lightly-floured surface, and knead until everything comes together and your dough is soft and fairly smooth (don’t worry if it isn’t completely smooth).
4. Place the kneaded dough back in the bowl, cover with a damp tea towel, and leave it to rest for 1 hour. After this time, preheat your oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
5. Split the dough into four pieces. On a clean and well-floured surface, roll out one quarter until it is 1cm thick. Stamp out different shapes using cooking cutters – lebkuchen are usually love-hearts, stars, rounds, and bells, but you can use whichever shapes you have.
6. Transfer the cookies to your baking sheets and brush with a little unsweetened plant milk. Bake the cookies for 10-15 minutes in the centre of the oven. Once done, remove them from the oven and set them aside to cool completely.
7. Repeat steps 5 and 6 until all of the cookie dough has been used. You should end up with about 60 cookies.

Now let’s decorate

1. In a medium-sized bowl, whisk together the icing sugar and orange juice until completely smooth.
2. Hold a cookie in between your fingers and thumb, face-down, and gently press it into the bowl of icing until the top and sides are submerged. Remove the cookie, turn it over so that it’s now face up, and place it on a cooling rack to dry (you might want to put a plate or parchment paper underneath to catch the drips). Repeat this step until all of the cookies are glazed.
3. Once the icing is completely dry, we can move onto the chocolate! Place a heat-safe bowl over a saucepan of boiling water (bain-marie). Break up the chocolate into the bowl and wait for it to melt slightly. Once starting to melt, stir occasionally until the chocolate has completely melted and it looks nice and glossy.*
4. Remove the whole bain-marie from the heat and keep the bowl over the pan of hot water (this ensures the chocolate doesn’t harden too quickly). One cookie at a time, dunk the bottom (un-iced) side of the cookie into the chocolate. Scrape off any excess using a spatula and place the cookie back onto the cooling rack and leave until the chocolate has completely set. Repeat this step for all of the cookies.

*Alternatively, you can melt the chocolate in a bowl in the microwave, stirring every 30 seconds until the chocolate has completely melted. Then proceed with the method as normal at step 6.

Of course, you can decorate these cookies in any way you like (or leave them undecorated completely!) but my favourite way of decorating these little lebkuchen is the method above. Once all of the lebkuchen are dry, keep them stored in an airtight container in a cool, dry place and eat them within a week. These lebkuchen make a really lovely handmade Christmas present for you friends and family. Simply wrap them in some parchment paper, tie with a little bit of twine, and you have the perfect little seasonal treat for your loved ones.

If you make these vegan lebkuchen, give a like and a comment and share this recipe with your friends! As always tag us on Instagram @amongsttheflour so we can see your marvelous creations. I absolutely love seeing them!

Katherine x

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