These cookies are inspired by my childhood in the Black Forrest. The original recipe is not exactly what I could describe as healthy, so I was on a mission to recreate the taste and texture without the heavy load of dairy, sugar and gluten.
If you’d like to try some yourself, here’s what you’ll need:
- 1 cup of mixed almonds, hazelnuts and sunflower seeds
- 1 cup chickpea flour
- 50 – 100 gr vegan margerine
- 50 gr coconut oil
- 50 gr demerara sugar
- some extra sugar
- 1 packet of vanilla sugar
Firstly pop the nuts and seeds in the food processor, blend until quite fine. Add this to a large mixing bowl together with the sieved chickpea flour, demerara sugar, margarine and coconut oil. Hand mix and knead this mixture into a dough like consistency and pop the whole lot into the fridge for an hour. Go do something nice.
Once the hour is up set the oven to 175 degrees Celsius. Take the dough out of the fridge and cut into equal pieces. Roll into desired shape.
As my dough was quite fragile I went for a simple shape. If you want to make the traditional moon-shaped Vanillekipferl you might want to add some more margarine. But as I said, I was trying to keep this recipe as healthy as possible.
Once all cookies have been shaped, place on baking paper on the middle rack in the oven. Back for about 10-15 minutes until golden brown.
Prepare a bowl of some vanilla sugar mixed with a sprinkling of white sugar for the baked cookies. Gently coat each Vanillekipferl in this mixture while cooling down. And you’re done. Enjoy.
* Don’t worry if the cookies seem very fragile when they first come out of the oven, they’ll harden up once cool. Also, if you want to be extra naughty you can dip these beauties in some melted dark chocolate. It’s divine.