Stollen cookies – GF, RSF, VGN

I was so excited when I found another glutenfree Stollen recipe online that sounded delicious. It was also refined sugar free and vegan. Unfortunately, it didn´t quite work out the way I planned it. The yeast was not cooperating and I ended up with a dough that looked and felt like a cookie dough. So instead of chucking it all in the bin, I decided to make cookies. They are so yummy – having the taste of Stollen bread, but the texture of a cookie. I tweaked the recipe a bit, so it should be cookie-proof now. Enjoy baking.



  • 80g raisins
  • Juice of 2 oranges
  • 6 tbsp almond milk
  • 4 tbsp coconut sugar
  • 100g glutenfree flour
  • 100g buckwheat flour
  • 90g coconut oil
  • 50g chopped almonds
  • Skin of 1 organic lemon and 1 organic orange
  • ½ tsp cinnamon
  • Pinch of cardamom
  • Pinch of salt
  • Birch powder sugar for dusting afterwards


  • Leave the raisins over night (or for a few hours) in the freshly squeezed orange juice.
  • Mix the almond milk with the flour, sugar, coconut oil, citrus grind, salt, cinnamon and cardamom and mix with a hand mixer or in a food processor.
  • Add the nuts and drained raisins to the dough and stir them in.
  • Wrap the dough in cling film and place for about 1-2 hours in the fridge.
  • Preheat the oven to 180°C
  • Sprinkle some gluten free flour on your work top and roll some of the dough out with a rolling pin. Not to flat please, as they will break otherwise.
  • Use cookie cutters and cut out different shapes.
  • Bake for about 15-20min until golden brown.
  • Dust with the icing sugar.

Towards the end I just formed little Kipferl-shapes (half moon), which was faster.

I thought they were best still warm.


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