Vegan Gluten-Free Advent Calendar Spice Cookies by @le.renard.et.les.raisins

50 min

24 servings

🧁

440 g

Gluten-free flour blend

510 g

Dairy-free block margarine

🧂

Salt

🍬

290 g

Brown sugar

🍯

1.5 tsp

Molasses

🍦

2.9 tsp

Vanilla extract

🧂

1.5 tbsp

Four-spice blend

🌰

260 g

Almond powder

🫙

4.4 g

Baking powder

🫙

2.9 g

Baking soda

🍫

150 g

Dark chocolate

Decorations

🥛

Plant-based milk

  1. Melt

    In a pan, melt the margarine with the brown sugar.

  2. Add

    Once melted, add the vanilla extract and let cool slightly.

  3. Mix

    In a bowl, mix the flour with the almond powder, baking powder and baking soda, both sifted.

  4. Add

    Add the melted margarine and sugar mixture along with the spices, and mix; the dough will be soft, which is normal.

  5. Add

    If the dough is not soft enough, add a splash of plant-based milk.

  6. Put

    Put the dough in the freezer for 20 minutes.

  7. Form

    Loosen the dough slightly if needed and form 24 balls of dough of 40g each.

  8. Place

    Place on a baking tray lined with parchment paper, 5 cookies at a time, and bake for 10 minutes in a preheated oven at 180°C.

  9. Put

    Put the remaining dough balls in the refrigerator.

  10. Melt

    Meanwhile, melt the chocolate and place it in a freezer bag.

  11. Press

    As soon as the cookies come out of the oven, work quickly and press the imprint onto each cookie using the number magnets or number cutters, without pushing all the way through for the cutter option.

  12. Cut

    Cut a tiny corner off the piping bag and start writing the numbers by following the imprints.

  13. Decorate

    Decorate as desired, then bake a new batch and repeat until all 24 numbers are made.

  14. Freeze

    Freeze the cookies in order, 3 at a time, and defrost them when needed.

Vegan Gluten-Free Advent Calendar Spice Cookies by @le.renard.et.les.raisins

50 min

24 servings

🧁

440 g

Gluten-free flour blend

510 g

Dairy-free block margarine

🧂

Salt

🍬

290 g

Brown sugar

🍯

1.5 tsp

Molasses

🍦

2.9 tsp

Vanilla extract

🧂

1.5 tbsp

Four-spice blend

🌰

260 g

Almond powder

🫙

4.4 g

Baking powder

🫙

2.9 g

Baking soda

🍫

150 g

Dark chocolate

Decorations

🥛

Plant-based milk

Preparation Steps

  1. Step 1/14

    In a pan, melt the margarine with the brown sugar.

    🥛Dairy-free block margarine
    🍬Brown sugar
    🍳Pan

  2. Step 2/14

    Once melted, add the vanilla extract and let cool slightly.

    🍦Vanilla extract
    🍳Pan

  3. Step 3/14

    In a bowl, mix the flour with the almond powder, baking powder and baking soda, both sifted.

    🧁Gluten-free flour blend
    🌰Almond powder
    🫙Baking powder
    🫙Baking soda
    🥣Mixing bowl
    🧺Sieve

  4. Step 4/14

    Add the melted margarine and sugar mixture along with the spices, and mix; the dough will be soft, which is normal.

    🧂Four-spice blend
    🧂Salt
    🥣Mixing bowl

  5. Step 5/14

    If the dough is not soft enough, add a splash of plant-based milk.

    🥛Plant-based milk
    🥣Mixing bowl

  6. Step 6/14

    Put the dough in the freezer for 20 minutes.

  7. Step 7/14

    Loosen the dough slightly if needed and form 24 balls of dough of 40g each.

  8. Step 8/14

    Place on a baking tray lined with parchment paper, 5 cookies at a time, and bake for 10 minutes in a preheated oven at 180°C.

    🍳Baking tray
    📜Parchment paper

  9. Step 9/14

    Put the remaining dough balls in the refrigerator.

  10. Step 10/14

    Meanwhile, melt the chocolate and place it in a freezer bag.

    🍫Dark chocolate
    🛍️Freezer bag

  11. Step 11/14

    As soon as the cookies come out of the oven, work quickly and press the imprint onto each cookie using the number magnets or number cutters, without pushing all the way through for the cutter option.

    Number magnets or number cutters

  12. Step 12/14

    Cut a tiny corner off the piping bag and start writing the numbers by following the imprints.

    🫙Piping bag
    ✂️Scissors

  13. Step 13/14

    Decorate as desired, then bake a new batch and repeat until all 24 numbers are made.

    Decorations

  14. Step 14/14

    Freeze the cookies in order, 3 at a time, and defrost them when needed.

Composition

Ingredients

Types

Grains, Fats, Spices, Sweeteners, Flavorings, Nuts, Leavening agents, Sweets, Confectionery, Beverages, Dairy alternatives

Ingredients

Gluten-free flour blend, Dairy-free block margarine, Salt, Brown sugar, Molasses, Vanilla extract, Four-spice blend, Almond powder, Baking powder, Baking soda, Dark chocolate, Decorations, Plant-based milk

Notes

Gluten-free flour blend (or T45/T55 wheat flour, sifted), Dairy-free block margarine (hard block margarine, e.g. Astra or Vitaquell), Brown sugar (vergeoise-type brown sugar), Molasses (or agave syrup), Vanilla extract (optional), Four-spice blend (French quatre-epices mix), Almond powder (or hazelnut powder, sifted), Baking powder (about 1 1/4 tsp, sifted), Dark chocolate (dairy-free), Decorations (small decorations of choice, dairy-free and egg-free), Plant-based milk (a splash, only if the dough needs loosening)

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

150 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 14g, Fat: 9g, Fiber: 1.2g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 80mg, Calcium: 20mg, Iron: 0.6mg, Magnesium: 15mg

Vitamins

Vitamin E: 1.5mg

Preparation

Time Information

Preparation

40 minutes

Cooking

10 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Pan, Mixing bowl, Sieve, Baking tray, Parchment paper, Number magnets or number cutters, Piping bag, Scissors, Freezer bag

Appliances

Oven, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Advent

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Chewy, Crumbly

Flavors

Spiced, Sweet, Nutty, Chocolatey, Vanilla

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : up to 1 month (store in batches of 3 in order,keep in an airtight container or freezer bag,defrost at room temperature when needed), fridge : up to 2 days (unbaked dough balls can be kept refrigerated before baking), room temperature : 2-3 days (store baked cookies in an airtight container away from humidity)