Cinnamon Star Cookies {GLUTEN-FREE & VEGAN}

Can you believe it’s Christmas in less than a month? In case you fancy some gluten-free and of course vegan Christmas cookies, I’ve got what you need!

These cinnamon stars are a traditional German Christmas biscuit, traditionally made with stiff egg whites. As a vegan, this clearly wasn’t an option. Chickpea water – also called aquafaba – is the solution. It was my first attempt at making stiff “egg”white without using any eggs. Now I can say: It truly works! I was sooo amazed by the result! I was literally able to turn the bowl around without anything falling out – just like egg white.

With that being said, let’s get started!

Equipment

• Rolling pin
• Cookie cutter

Ingredients

60 ml     aquafaba (chickpea water)

¼ tsp     cream of tartar

125 g     icing sugar + extra for dusting the surface

1             sachet of vanilla sugar

1,5 tsp  cinnamon

100 g     ground hazelnuts

250 g     ground almonds

Instructions

1. In a bowl, mix together aquafaba and cream of tartar for 3-5 minutes. As soon as stiff peaks form, you are ready to continue.
2. Add icing sugar and vanilla sugar to the mixture and mix again for 1-2 minutes.
3. Scoop out 4 generous tablespoons of this mixture into a separate bowl and set aside.
4. Add cinnamon, ground hazelnuts and almonds to the larger part of your aquafaba mixture. Combine everything well. You may need to use your hands at the end – yes the dough is pretty sticky.
5. Dust a surface with icing sugar (or simply flour – but keep in mind that it’s not gluten-free anymore if you use flour) and roll out the dough until it’s about 0.5 cm thick.
6. Cut out the cinnamon stars and place them onto a tray. Form the rest of the dough into a lump again and repeat step 5 and 6 until the dough is used up.

Preheat the oven to 130°C.

7. Now it’s time for the aquafaba mixture: spread this on top of the cinnamon star cookies. This will take some time as the mixture is very thick.
8. Bake in the oven at 130°C for 20-25 minutes.

Print Recipe

Cinnamon Star Cookies {GLUTEN-FREE & VEGAN}

Prep Time

1 hour

Cook Time

20 minutes

Servings

biscuits

Ingredients

• 60 ml aquafaba (chickpea water)
• 0.25 tsp cream of tartar
• 125 g icing sugar
• 1 sachet vanilla sugar
• 1.5 tsp cinnamon
• 100 g ground hazelnuts
• 250 g ground almonds

Prep Time 1 hour Cook Time 20 minutes Servings biscuits Ingredients 60 ml aquafaba (chickpea water) 0.25 tsp cream of tartar 125 g icing sugar 1 sachet vanilla sugar 1.5 tsp cinnamon 100 g ground hazelnuts 250 g ground almonds

Instructions

1. In a bowl, mix together aquafaba and cream of tartar for 3-5 minutes. As soon as stiff peaks form, you are ready to continue.
2. Add icing sugar and vanilla sugar to the mixture and mix again for 1-2 minutes.
3. Scoop out 4 generous tablespoons of this mixture into a separate bowl and set aside.
4. Add cinnamon, ground hazelnuts and almonds to the larger part of your aquafaba mixture. Combine everything well. You may need to use your hands at the end – yes the dough is pretty sticky.
5. Dust a surface with icing sugar (or simply flour – but keep in mind that it’s not gluten-free anymore if you use flour) and roll out the dough until it’s about 0.5 cm thick.
6. Cut out the cinnamon stars and place them onto a tray. Form the rest of the dough into a lump again and repeat step 5 and 6 until the dough is used up.
7. Preheat the oven to 130°C.
8. Now it’s time for the aquafaba mixture: spread this on top of the cinnamon star cookies. This will take some time as the mixture is very thick.
9. Bake in the oven at 130°C for 20-25 minutes.