Date hazelnut gingerbread my dear are just perfect for those who are looking for healthy alternatives. These gingerbread cookies are delicious and come completely without oil, gluten or refined sugar. They are sweetened solely with dates and maple syrup. The coating with chocolate may not be missing, of course, but even here there are now very healthy alternatives. I always have a hard time saying no to pre-Christmas sweets and love to reach for cookies, gingerbread and other treats. My favorite is my homemade candy, because here I know what’s in it. I hope you have fun making the gingerbread cookies now, they are easy to make and are incredibly delicious.
Date hazelnut gingerbread vegan, oil-free, gluten-free
You may be wondering if the gingerbread can be vegan, when most wafers are made from wheat flour. This is also absolutely true and gluten-free wafers are not easy to find either, but they do exist. I found some on Amazon, which I’ve linked to you below.
The gingerbread is simple and quick to make. I grind the hazelnuts myself in my food processor, then add maple syrup, dates, gingerbread spice, oat flour and orange zest. Instead of the oatmeal, you could also add applesauce, which makes them a tad juicier. All in all, though, it’s all about a good binding and that’s where applesauce works just as well as oatmeal.
TIP: I coat the gingerbread with chocolate. If you don’t like chocolate, you can replace it with icing. You can easily make this yourself by mixing a cup of powdered sugar with some vegetable milk and a dash of lemon juice. Add the plant milk sip by sip and stir until a smooth glaze is formed.
Bake vegan gingerbread quickly and easily
I make the gingerbread with hazelnuts, however you can make them with other nuts of your choice. Hazelnuts are delicious and very healthy. They are particularly rich in vitamin E, magnesium, calcium, potassium, zinc, iron and phosphorus. They also contain a whopping 12% vegetable protein. In addition, there are B vitamins and polyunsaturated fatty acids.
The date hazelnut gingerbread are:
- Gluten free, oil free
- Soft and juicy inside
- Christmas spiced
I wish you a lot of fun with the Nachbacken and am pleased of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Date hazelnut gingerbread
FOR THE GINGERBREAD:
- 400 g ground hazelnuts Alternatively, mix with other nuts
TIP: Simply grind whole nuts yourself in a food processor.
- 165 ml maple syrup
- 30 g Oatmeal
- 100 g Medjool dates if the dates are dry, soak them in hot water for 1 hour beforehand
- 1 Pack Orange peel or grated peel of 2 oranges
- A splash of orange oil
- 2 tbspn Gingerbread spice
- 1 Pinch of salt
- 8 Piece Wafers 50mm diameter, or as you like
FOR THE CHOCOLATE ICING:
- 100-200 g Dark chocolate coating
- If using whole hazelnuts, grind in food processor.
- FOR THE GINGERBREAD DOUGH put the ground hazelnuts, maple syrup, dates, oat flour, orange zest, orange oil, gingerbread spice and salt in a food processor and mix to a fine dough. If the dough is too dry, add a sip of water or applesauce.400 g ground hazelnuts, 165 ml maple syrup, 30 g Oatmeal, 100 g Medjool dates, 1 Pack Orange peel, A splash of orange oil, 2 tbspn Gingerbread spice, 1 Pinch of salt
- Preheat oven to 175 degrees and line a baking sheet with parchment paper. Form twelve equal portions from the dough, press onto the wafers (50mm diameter) and shape into even gingerbread. Bake in oven for 12 minutes 175 °C convection or 195 °C upper-lower heat, remove and cool completely.8 Piece Wafers
- For the chocolate coating Melt the couverture in a water bath. Once the chocolate is liquid, cool to room temperature. Cover the gingerbread with the chocolate icing and allow to set for about an hour. TIP: The couverture becomes more fluid by adding cocoa butter or coconut oil).100-200 g Dark chocolate coating
- Store at room temperature for up to two weeks or give as a gift and give a treat.