Vegan Spritzgebäck (piped butter cookies) with almond butter and cocoa glaze

Vegan Spritzgebäck made from spelt flour, almonds, coconut oil and almond butter, sweetened with maple syrup and dipped in a cocoa glaze. Vegan desserts for the cookie tin, 318 kcal per four cookies.

At a glance

• Serves 12
• Prep time: 35 min
• Cooking time: 24 min
• Total time: 59 min
• Calories: 318 kcal per serving
• Protein: 6 g
• Fat: 20 g
• Carbs: 26 g

Ingredients

• 160g coconut oil
• 60g almond butter
• 120ml maple syrup
• 60ml oat milk
• 280g spelt flour
• 80g ground almonds
• 1 tsp vanilla extract
• 1 pinch of salt
• 15g cocoa powder

Method

You’ll need: oven · piping bag

1. Beat two thirds of the coconut oil with the almond butter, most of the maple syrup and the vanilla extract for 2 minutes until creamy, then pour in the oat milk.
2. Mix the spelt flour, almonds and salt and stir them in to make a soft dough you can pipe.
3. Preheat the oven to 180 °C (160 °C fan). Spoon the dough into a piping bag with a large star nozzle and pipe rings, S shapes and sticks onto two baking trays lined with baking paper.
4. Bake the Spritzgebäck one tray at a time at 180 °C for 10 to 12 minutes each, until the edges are golden brown. Leave it to cool on a wire rack.
5. Melt the remaining coconut oil over a low heat and stir in the cocoa and the remaining maple syrup until smooth.
6. Dip the ends of the cookies into the cocoa glaze and leave them to set on baking paper in the fridge for 20 minutes.

Good to know

Spritzgebäck needs a dough that is soft enough for a piping bag but still holds its shape in the oven. Almond butter and coconut oil manage that without butter or egg. You stir the cocoa glaze for the ends together from three ingredients.

Swaps

Spelt flour → plain flour. Almond butter → cashew butter. Maple syrup → honey (then no longer vegan). Cocoa glaze → leave it out and scatter flaked almonds over the cookies before baking.

Cooking tips

If the dough is too firm for the piping bag, stir in 1 to 2 tbsp oat milk. Pipe the shapes with a little space between them, as they spread slightly.

Storage

Keeps for 3 weeks in a tin somewhere cool and dry.

Allergens

Contains gluten (spelt) and almonds; vegan, with no milk or egg. Suitable for children.

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