Welcome to the second round of the Christmas cookie bakery here on the blog. 🌟 Today, we have vegan Almond Moon Cookies (aka Kipferl), completely processed sugar-free, but sweetened with delicious maple syrup.
Yes, that’s possible indeed. Normally Christmas cookies often use icing sugar for sweetening, but you can often replace it with maple syrup 1: 1. And so the little cookies have also become a bit healthier. 🙂
Little by little my home ist getting into the Christmas mood. My husband finally got our Christmas tree this week. 🎄 Now it stands beautifully decorated in the living room, all glittering, glowing & sparkling. Our little son can look at it for hours. It’s so sweet to see all his wide-eyed wonder & marveling. 😍
Our windows are decorated with wintery (re-useable – I actually still got them from my childhood) stickers. Because if there is no snow outside, we simply stick the snowflakes and snowmen at our windows. ❄️⛄️ Every evening loads of candles are burning and turning everything in this beautiful golden light. In short, it has become pretty cuddly & cozy in the Bliss house. 💛
However you like to decorate your home, there’s definitely one thing that must not be missed for the perfect Christmas feeling. What I’m talking about?
Homemade Christmas cookies, of course. 🍪✨🍪
Last week, I already introduced you to my beloved Ayurvedic Chai Cookies and today you’ll learn all about delicious Almond Moon Cookies. Incidentally, if you’re more of a gingerbread fan, why not try my Amazing Gingerbread Cake with Chocolate Ganache?
Anyways, back to the Almond Moon Cookies. They are simply the perfect treat for those of you who don’t just want their cookies to be too sweet. The maple syrup gives them a pleasant sweetness, but does not hide all the other flavours. Above all, the almond flavour comes through beautifully and that’s how it should be with Almond Moon Cookies, right? 😉
If you are a chocolate lover, I recommend you decorate your cookies with a little melted dark chocolate. This simple trick makes them quite irresistible and highlights the almond aroma. If you are more of a purist, just leave your cookies naked, or maybe you want to sprinkle a small pinch of icing sugar on top.
I deliberately did without it this year, because I don’t want our little one to eat too much processed sugar. And of course I baked the cookies for him as well. 😌
Now lets rolls up our sleeves and start baking some lovely Almond Moon Cookies. After all, the 3. Advent is already around the corner and my cookie plates must be stocked up. Yours too? If you want to feed many hungry cookie fans, it’s best to bake twice the amount of Almond Moon Cookies, though. Otherwise there won’t be any left for you in the end (this may or may not have happened to me 😅).
Enjoy your Almond Moon Cookies & see you soon! xo, Romy
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Thanks so much for sharing the love 😘
- 2 cups | 200 g wheat flour*
- 1 cup | 100 g ground almonds
- 1 tsp baking powder
- 1/2 tsp ground vanilla
- 1 flax egg, (1 Tbsp flax seeds + 3 Tbsp water)
- 4,2 oz | 120 g margarine, (e.g. Earth Balance)
- 1/3 cup | 100 g maple syrup
- 2 Tbsp almond butter, (100% almonds)
- 1 tsp almond extract
- 1,5 oz | 40 g dark vegan chocolate
- 1/2 tsp virgin coconut oil
First you prepare the flaxegg. For this you grind the flaxseeds in a coffee grinder (you can also buy already ground flax seeds) and combine the powder with 3 Tbsp of water in a cup, stir well and put aside for 5 minutes.
Meanwhile, just mix all the dry ingredients well in a baking bowl.
Add all the wet ingredients and the flaxegg to the flour mixture and knead into a relatively damp dough. If the dough is too sticky add a little more flour. But you don't want it to get too dry.
Then cover the dough and put it in the fridge for 1 hour.
Preheat the oven to 175°C | 350°F.
Lay out 2 baking trays with baking paper.
After the cooling time, cut the dough in thirds and roll out one third at a time on a floured surface to a 2-finger wide sausage. Using a knife, cut each sausage into approx. 20 1-finger-wide pieces and shape the cookies out of the pieces. Roll each piece a few times between the (floured) palms of your hands and bend in the thin ends to create little moons.
Place the first 30 cookies on the prepared baking sheet and put it in the oven for 10 minutes.
While the cookies bake, process the remaining dough and then also bake the second sheet for 10 minutes.
Let the almond moon cookies cool completely on the baking sheets and enjoy.
While the cookies are cooling, place the chocolate (broken into small pieces) in a porcelain bowl in the still hot (but already switched off!) oven for about 5 minutes.
Once the chocolate has melted, stir in the coconut oil (which makes it even easier to spread the chocolate) and spread it over your cookies. Using a teaspoon and fast back and forth movements (preferably on the baking sheet).
Now place the cookies in a cool place (I always take the bedroom) for at least 1 hour, until the chocolate has become firm.