Wonderfully easy Vegan Chocolate Butter Cookies Recipe – veganised version of my German childhood recipe! Made with Aquafaba, cacao, and an almond placed on top for the traditional finish.
Looking back at all of the Christmas bakes I enjoyed in my childhood in Germany, butter cookies are definitely one of those that left a mark in my memory. I mean – who doesn’t like a wonderfully buttery cookie that simply melts in your mouth? Back in the day, the original recipe for these cookies was everything else but vegan, but I’ve happily veganised this childhood memory and truly hope you’ll enjoy this Vegan Chocolate Butter Cookies Recipe – German Style – this Christmas!
These cookies are created with aquafaba to give them a soft texture and that typical ‘melt-in-the-mouth’ feel that I love about my cookies!
What you’ll need to make this Vegan Chocolate Butter Cookies Recipe
- vegan spread – aka dairy-free margarine or butter
- aquafaba – use unsalted chickpea water
- cacao powder
- caster sugar
- vanilla extract – if you’re based in Germany, you can also use a small pack of ‘vanillin sugar’
- plain flour
- baking powder
- blanched almonds for the decoration
- mixing bowls
- electric whisk
- cling film
- sharp knife
- lined baking trays
How to make German Butter Cookies
To make these German Butter Cookies let’s start with the aquafaba! Aquafaba is the magic that is chickpea water. Whipped, it turns into an excellent replacement for egg (whites) in baking, helping to hold all ingredients together and giving it a fluff it otherwise would not easily get.
How to whip chickpea water into aquafaba
To create the Aquafaba, drain a tin of chickpeas – retaining the water in a mixing bowl. Ensure to use a tin of natural and unsalted chickpeas – nothing with salt or preservatives, organic is the best kind to go with! Set your chickpeas aside and use them for another dish later (how about a delicious, curried hummus sandwich?). Place the chickpea water in a large mixing bowl and blend with an electric hand mixer for 5-6 minutes or until stiff peaks are formed.
Combining the ingredients
Carefully add in the softened butter, cacao powder, sugar, and vanilla extract and continue to whisk with the electrical hand whisk to combine everything, then set aside.
Sieve the flour, cornflour, and baking powder into a separate mixing bowl then slowly mix the dry ingredients into the aquafaba mix with a spatula. Once all ingredients are well combined, transfer the firm dough into a cling film and shape it into a log, wrap the entire log in the cling film and transfer the dough to the freezer for 1 hour minutes until firm but not completely frozen.
Once the hour elapses, preheat your oven to 200C (390F).
Cutting the cookie shapes
Remove the wrapped dough from your freezer and gently roll and shape the dough into a smooth log of roughly 4cm diameter. Use a sharp knife to cut the log into discs of roughly 1cm thickness and remove the cling film. Place the discs onto lined baking trays, giving each cookie a little extra space to expand. Use your fingers to smooth the outer edges and press a blanched almond into the middle of each cookie.
How to bake German Butter Cookies
Transfer the trays to the preheated oven and bake the cookies for 10 minutes. Once removed from the oven, allow for them to cool for at least 20 minutes before removing them from the baking trays.
Simple swaps for this recipe
- Making it gluten-free: you can easily swap out the plain flour in this recipe for a gluten-free flour mix. Ensure that the mix you are using is intended for baking purposes and not a single ingredient flour (e.g. nut flours cannot be used for this recipe).
- Vegan Spread: you can swap the vegan spread for coconut oil if you really must, however, it won’t strictly be ‘butter cookies’ anymore. 😉
- Blanched almonds: you can leave out the blanched almond if you don’t have any to hand. I only had regular almonds when making this recipe, but I blanched them myself by soaking them in boiling water for 10 minutes, then rising and manually removing the peels. If you make your own blanched almonds, allow for them to dry completely afterwards.
This recipe is:
- 100% vegan
- super chocolate-y
- easy to make gluten-free
- simply delicious
- easy to make
Wonderfully easy Vegan Chocolate Butter Cookies Recipe – veganised version of my German childhood recipe! Made with aquafaba, cacao, and an almond placed on top for the traditional finish.
- 200g vegan spread, softened
- 30ml aquafaba (unsalted chickpea water, weight before whipping)
- 40g raw cacao powder
- 150g caster sugar
- 1 tsp vanilla extract
- 250g plain flour
- 50g cornflour
- 2 tsp baking powder
- a handful of blanched almonds
- Place the chickpea water in a mixing bowl and blend with an electric hand mixer for 5-6 minutes or until stiff peaks are formed.
- Carefully add in the softened butter, cacao powder, sugar, and vanilla extract.
- Into a separate mixing bowl, sieve the flour, cornflour, and baking powder, then slowly mix the dry ingredients into the aquafaba mix.
- Cover the cookie batter in cling film and place it in the fridge for about an hour to harden.
- Once the hour elapses, preheat your oven to 200C (390F).
- Shape the dough into a log of roughly 4cm diameter and use a sharp knife to cut the log into cookies of 1cm thickness.
- Place the cookies on a lined baking tray and press a blanched almond onto the middle of each cookie.
- Bake the cookies in the oven for 10 minutes and allow them to cool for 20 minutes before removing them from the baking tray.
Keywords: vegan christmas cookies, German christmas cookies, vegan christmas cookies recipe, German christmas cookies recipe, butter cookies recipe, vegan butter cookies recipe
Love baking? Give these delicious and easy recipes a go: