We started our series of German Christmas cookie recipes – whole plant based, vegan, oil-free and this one is even gluten-free.
Take the liquid of one can of chickpeas. The liquid is called aquafaba. Mix it with an electric mixer until it becomes stiff and white like egg white. Fold in 2 1/2 cup sifted confectionary sugar. set aside 1/3 cup of the egg white mixture for later for the glaze. Then, in a second bowl pour and mix 5 cups of almond flour, 2 tsp lemon zest, 1/4 tsp salt, 2 tbsp cinnamon. Fold almond mixture with wooden spoon into aquafaba mixture until your get a lump of dough which is very sticky but still manageable. Add more almond flour if it is too sticky. Wrap it in plastic and let cool in refrigerator for 1 hr. On a piece of wax paper pour some powdered sugar with cinnamon and place the dough on it. Put another wax paper on top and then roll the dough out about 1/4 inch thick (not too thin, rather go thicker). Cut out medium size stars and place cookie on silicon mat on cookie sheet. If the dough sticks in the cookie cutter, that works best – simply transfer it to the mat. Heat oven to 325 F. Once the sheet is full, make the glaze: Mix 3/4 tsp lemon juice with the aquafaba mixture we set aside and brush cookies with it. Put sheet in the oven for about 25 minutes. Let them cool on sheet. They are still very soft and this is good. They will get harder later when they are cool. Do NOT overbake them too long. 25 minutes is enough! Keep them on wax paper in a dry box with lid. Enjoy!
The Silicone Matt I am using and explaining in my video is a product I personally love and use. It is available here at my affiliate, see link below, and if you decide to purchase one here, I get paid.
