It’s Christmas time or as I like to call it “stuff my face with delicious food-time”. I love to cook dinners for my friends and Christmas is the perfect opportunity. But let’s not forget about the cookies. In Switzerland, where I come from, we bake looots of cookies ahead of time. The traditional Swiss cookies though have lots of butter and eggs in them. This is why I took it upon myself to veganize all the popular Swiss cookies. One of my favourite cookies are the Chocolate-Almond Brunsli. Here is the recipe:
This is super traditional swiss holiday cookie that happens to be gluten free.
- 100 g vegan dark chocolate chopped
- 5 tbsp non-dairy milk soy or almond
- 150 g sugar
- 250 g ground almonds
- 1/4 tsp cinnamon
- 1 pinch clove
- 1 pinch salt
- 2 tbsp cocoa powder
Melt the Chocolate and Milk together in the microwave or in a bowl over a pot with simmering water.
Mix the rest of the ingredients in a separate bowl.
Slowly add the Chocolate-Milk mixture to the dry ingredients and stir to combine. As soon as it comes together, you can use your hands to form a dough. The dough will be really sticky.
Refrigerate for at least 30 minutes before rolling out.
Roll it out about 1 cm thick on a surface that you sprinkled with sugar. This prevents the dough from sticking.
Cut out in desired christmas shape (heart, star, christmas tree).
Put the cookies on a baking sheet lined with parchment paper.
Let them harden for at least 5 hours, preferably overnight, on the baking sheet in room temperature.
After that bake them in the preheated 250°C oven for 5-7 minutes.
Remove them right away onto wire racks to cool completely.