Vegan Pfeffernüsse Cookies
These tender, spiced Pfeffernüsse cookies are easily made vegan with a few traditional recipe tweaks. Snowy powdered sugar on top.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1/3 cup brown sugar organic
- 3 tbsp blackstrap molasses
- 1/4 cup vegan butter softened
- 3 Tbsp pumpkin puree unsweetened – or another egg replacer
- 1 tsp citrus zest I did a combo of lemon and tangerine
- 1 tsp vanilla extract
- 1 cup all purpose flour + 1 Tbsp
- 1/2 tsp ground AllSpice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground black pepper
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ginger powder or a few pinches of cayenne powder
- 1/3 cup almond meal or 1/3 cup whole almonds -> processed into flour
- 1/4 tsp sea salt
- 1/8 tsp cinnamon
- 1/8 tsp AllSpice
- 3/4 cup powdered sugar organic
- pinch of cayenne or finely ground black pepper optional
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Add the wet ingredients to a large mixing bowl, blend until combined, using a hand or stand mixer.
Add in the dry ingredients and combine using your mixer on low. Blend until smooth, but to not overbeat, you want the dough to be fluffy and easy to handle.
Roll the dough into small balls, about 1 1/2 Tbsp of dough each. Place on parchment, continue placing until all the dough has been used up.
Bake at 350 for about 15 minutes or until the tops begin to plump up and crack a bit along the sides and middle.
In a small bowl or a sandwich-sized plastic bag, combine the powdered sugar with the sugar spices.
Pull the cookies from the oven and allow them to cool for a few minutes on the sheet. When they are cool enough to handle, dip them into the sugar mixture and coat well. Place the cookies on a cooling rack – tip: place a baking sheet under the cooling rack to catch the sugar that falls. Repeat until all the cookies are coated. then repeat the coating to get a double dipped effect. Allow the cookies to fully cool, then dip them again for an extra white coating. I let my cookies chill in the fridge overnight, then dipped them a second time and that worked perfectly for a bright white color.
These cookies are delicious served warm or cool. They also make perfect gifting cookies because they do well in the fridge and/or wrapped in a plastic gifting bag – and can be made a few days ahead of time.
Calories: 131kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg