Vegan Vanillekipferl (vanilla crescent cookies) with hazelnuts and spelt

Vegan Vanillekipferl made with spelt flour, ground hazelnuts, coconut oil and almond butter, rolled in vanilla coconut sugar. Vegan desserts for Advent, 325 kcal per four Kipferl.

At a glance

• Serves 10
• Prep time: 40 min
• Cooking time: 24 min
• Total time: 64 min
• Calories: 325 kcal per serving
• Protein: 5 g
• Fat: 22 g
• Carbs: 26 g

Ingredients

• 250g spelt flour
• 100g ground hazelnuts
• 70g coconut sugar
• 130g coconut oil
• 40g almond butter
• 3 tbsp oat milk
• 1 vanilla pod
• 1 pinch of salt

Method

You’ll need: oven · baking tray · blender

1. Slit the vanilla pod and scrape out the seeds. Finely grind a third of the coconut sugar with half the vanilla seeds in a blender and set aside.
2. Knead the spelt flour, hazelnuts, the remaining coconut sugar, the remaining vanilla seeds and salt with the coconut oil, almond butter and oat milk into a smooth dough. The coconut oil should be soft but not liquid.
3. Shape the dough into two logs, wrap them and put them in the fridge for 30 minutes.
4. Preheat the oven to 175 °C (155 °C fan). Cut the logs into 40 pieces, roll each one into a rope with thin ends and bend it into a crescent on a baking tray lined with baking paper.
5. Bake the Kipferl one tray at a time at 175 °C for 10 to 12 minutes each, until the tips are light brown.
6. Leave them to cool on the tray for 5 minutes and carefully roll them in the vanilla coconut sugar while they're still warm.

Good to know

Vanillekipferl without butter work when coconut oil and a spoonful of almond butter team up. Hazelnuts make the crescents nuttier than the almond version. Once chilled, the dough is easy to shape.

Swaps

Hazelnuts → ground almonds (classic). Spelt flour → plain flour. Almond butter → cashew butter. Coconut oil → butter (then no longer vegan).

Cooking tips

If the dough crumbles while you shape it, knead it briefly with warm hands so the coconut oil binds it again. Let the Kipferl cool a little before rolling them – very hot, they break easily.

Storage

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

Allergens

Contains gluten (spelt), hazelnuts and almonds; vegan, free from milk and egg. Suitable for children.

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