Grain-Free Lebkuchen Cookies with Coconut Flour

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These traditional German spice cookies are made with coconut and almond flour and are naturally grain-free, gluten-free, and wholesome. Soft, moist, chewy, and perfectly spiced, they’re the kind of treat that makes your kitchen smell like Christmas. Perfect for holiday baking days, they make a wonderful addition to your healthier Christmas cookie platter.

Welcome to another delicious holiday recipe, all grain-free and wholesome, just like everything here! If you’ve never tried Lebkuchen cookies, these traditional German treats are, in my opinion, one of the most heavenly Christmas sweets you can make. This recipe ditches the grains while keeping all the cozy, spiced goodness that makes Lebkuchen so special.

Please note that unlike most of my grain-free dessert recipes, this one is not nut-free, as authentic Lebkuchen are traditionally made with almond flour. If you’d love a nut-free version too, drop me a comment, I’d be happy to work on one for you!

And if you want to virtually join our grain-free, wholesome holiday table, be sure to check out my  stuffed beef heart with bacon and spinach or my perfectly roasted duck with apples and onions, both stunning, nourishing alternatives to the traditional turkey. Or head straight to the sweet side of things with my coconut flour gingerbread men cookies, my coconut flour gingerbread cake, my fruit and chocolate Christmas cake, my healthy Christmas spiced jello, or my collagen-rich bone broth hot cocoa, perfect for slowing down and savoring the season.

Why You’ll Love This Recipe

If you or someone in your family or guest list follows a grain-free or gluten-free diet, it doesn’t mean you have to give up delicious food or cook a completely separate menu! Grain-free dishes can be every bit as cozy and satisfying as their wheat-based counterparts, and these little German cookies are the perfect example. They’re truly one of my favorite grain-free recipes I’ve developed so far.

These cookies are soft, chewy, perfectly spiced, and incredibly comforting. Sweetened with honey and layered with bright citrus zest and warming holiday spices, they’re the kind of treat that instantly makes your kitchen feel festive.

Naturally grain-free and gluten-free, and made with only simple, wholesome ingredients, these cookies are a dessert you can truly feel good about serving to your family.

These grain-free Lebkuchen are perfect for holiday cookie platters, Christmas dessert spreads, or thoughtful homemade gifts. They’re also ideal for baking ahead. They store beautifully in the fridge for weeks and freeze wonderfully too. No last-minute cookie baking on Christmas Eve required!

And if baking with coconut flour feels a little intimidating, don’t worry, this recipe comes together quickly, and once chilled, the dough is easy to shape and work with. If you’d like more guidance, tips, and recipes, be sure to check out my post on everything you need to know about baking with coconut flour and why I love it.

Ingredients For These Grain-Free Lebkuchen Cookies

Honey. Adds moisture, chewiness, and that deep, classic sweetness that Lebkuchen are known for. It also helps keep the cookies soft for days.

Brown Sugar. Enhances flavor and provides structure for a bakery-style chew. Coconut sugar can be used as a substitute if preferred, though the flavor will be slightly more caramel-like.

Butter. Traditional and delicious, butter brings richness and soft texture. Grass-fed butter adds even more depth of flavor. If you want to make these cookies dairy-free and paleo-friendly, you can also use coconut oil, even though you might get a subtle coconut flavor.

Eggs and Egg White. Eggs bind the dough and create lift and structure. The extra egg white helps give the cookies just a little more lightness without drying them out.

Almond Flour. A traditional ingredient for Lebkuchen and the backbone of the cookie’s soft texture. It adds natural fats and keeps the crumb tender. I love Bob’s Red Mill Super-Fine Almond Flour for this recipe, but any finely milled, blanched almond flour will work well.

Coconut Flour. Highly absorbent, this helps firm the dough and balance moisture without heaviness. Using a kitchen scale rather than cups gives the most reliable results, as coconut flour measurements can vary widely by scoop. I recommend Bob’ Red Mill organic coconut flour for the most reliable results.

Spices. The heart of Lebkuchen: cinnamon, cloves, ginger, nutmeg, allspice, and a pinch of pepper or cardamom.

Citrus Zest and Juice. Orange and lemon peel add brightness that lifts the sweetness and spices, giving these cookies their signature festive aroma. A little bit of lemon juice adds a gentle contrast and helps with the texture.

Baking Powder. Provides gentle lift to keep the cookies soft rather than dense. Use a good quality aluminum-free baking powder.

Glaze (optional). These cookies are amazing on their own, but Lebkuchen are traditionally glazed with a lemon glaze or covered in chocolate. A classic lemon glaze made from powdered sugar and citrus juice creates that thin, glossy finish and a perfect tangy contrast to the sweet, spiced cookie. Melted dark chocolate makes a lovely alternative for dipping or drizzling.

Tools You May Need

Box grater or microplane.

Large heat-safe mixing bowl and silicone spatula.

Saucepan to use a double boiler.

Cookie baking tray, parchment paper, and cookie cutters (optional).

How To Make These Grain-Free Lebkuchen Cookies

Step 1: Gather and prepare all ingredients. Finely grate the lemon and orange peel using a box grater or microplane; squeeze 1 teaspoon of lemon juice and set aside.

Step 2: Fill a saucepan with a couple inches of water and place over medium heat. When the water begins to warm, set your heat-safe mixing bowl on top to create a double boiler. Once the water reaches a gentle boil, reduce heat to low.

Step 3: Add the honey and brown sugar to the bowl. Stir continuously over the double boiler until softened and fully combined.

Step 4: Add the butter and keep stirring until melted. Continue mixing until the mixture becomes smooth and glossy.

Step 5: Remove the bowl from heat. Stir in the spices, salt, citrus zest, and lemon juice until evenly combined.

Step 6: Add the almond flour and coconut flour and mix until roughly incorporated. Then add the eggs and the egg white and mix with a spatula until everything is well mixed.

Step 7: The dough will be fairly soft — this is exactly how it should be. The dough will firm up as it chills. Cover the bowl and refrigerate the dough for at least 2 hours or up to overnight.

Step 8: Remove the dough from the fridge and gently knead it with your hands. The dough should still be tacky but able to hold together and form a ball. Preheat the oven to 350°F (175°C).

Step 10: Roll the dough into about 20 balls, roughly 1½ inches each. Keep your hands slightly wet to prevent sticking. Place the balls onto a parchment-lined baking sheet leaving enough space between each. You will likely need to bake in two batches.

Step 11: Using wet hands or the bottom of a lightly damp cup or jar, gently flatten each ball to about ½ inch thick.

Step 12: Bake at 350°F for 10–12 minutes. The cookies will still be soft when you remove them, that’s perfect. Let them cool directly on the baking sheet until firm enough to move without breaking.

To glaze the cookies (optional)

Step 1: While the cookies bake, whisk together ½ cup powdered sugar and about 1 tablespoon of lemon (or orange) juice. Add juice slowly until a brushable glaze forms.

Step 2: Brush or spoon glaze over the cookies while they are still warm but firm. Spread into a thin, even layer.

Step 3: Allow glaze to set at room temperature or chill briefly in the fridge before serving.

Notes

Weighing the coconut flour with a kitchen scale rather than measuring with cups will give you the most consistent results, since coconut flour is extremely absorbent. I recommend using Bob’s Red Mill Organic Coconut Flour for best texture and flavor.

Refrigerating the dough before shaping the cookies is not optional. This step allows the coconut flour to fully absorb the liquid so the dough becomes firm and easy to shape.

I’ve found that the simplest and most reliable shaping method is rolling the dough into balls and gently flattening them into rounds. You can also roll the dough between two sheets of parchment paper to about ½-inch thickness and use cookie cutters (flowers, stars, hearts, etc.) to cut out shapes. Because coconut flour dough is more delicate than traditional wheat dough, be gentle when removing the cut cookies from the cutters. Smooth any cracks with slightly wet fingers.

Lebkuchen cookies are traditionally finished with a simple lemon glaze made from powdered sugar and fresh lemon juice. The bright citrus flavor contrasts beautifully with the warm spices and sweetness of the cookies. For a different twist, you can substitute orange juice for the glaze or dip the cookies in melted dark chocolate instead.

Store cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks. You can also freeze baked (unglazed) cookies or shaped, unbaked dough for up to 3 months. To bake frozen cookies, bake directly from frozen and extend the baking time to about 15 minutes.

If you tried these grain-free Lebkuchen cookies, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved these cookies! Happy Holidays!

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Printable Recipe Card

Grain-Free Lebkuchen Cookies with Coconut Flour

Marta Miatta

These traditional German spice cookies are made with coconut and almond flour and are naturally grain-free, gluten-free, and wholesome. Soft, moist, chewy, and perfectly spiced, they’re the kind of treat that makes your kitchen smell like Christmas. Perfect for holiday baking days, they make a wonderful addition to your healthier Christmas cookie platter.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Resting time 2 hours hrs

Course Dessert

Cuisine German

Servings 20

Calories 175 kcal

Equipment

• Box grater or microplane.
• Large heat-safe mixing bowl and silicone spatula.
• Saucepan to use a double boiler.
• Cookie baking tray, parchment paper, and cookie cutters (optional).

Ingredients

  

• ½ cup honey
• ¾ cup brown sugar or coconut sugar
• ⅓ cup butter unsalted
• 2 eggs
• 1 egg white
• 1 cup almond flour
• 80 grams coconut flour Bob's Red Mill
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 tsp orange zest
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp allspice
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ⅛ tsp ground nutmeg
• 1 pinch pepper optional

For the glaze (optional)

• ½ cup powdered sugar
• 1 tbsp lemon juice

Instructions

 

• Gather and prepare all ingredients. Finely grate the lemon and orange peel using a box grater or microplane; squeeze 1 teaspoon of lemon juice and set aside.
• Fill a saucepan with a couple inches of water and place over medium heat. When the water begins to warm, set your heat-safe mixing bowl on top to create a double boiler. Once the water reaches a gentle boil, reduce heat to low.
• Add the honey and brown sugar to the bowl. Stir continuously over the double boiler until softened and fully combined.
• Add the butter and keep stirring until melted. Continue mixing until the mixture becomes smooth and glossy.
• Remove the bowl from heat. Stir in the spices, salt, citrus zest, and lemon juice until evenly combined.
• Add the almond flour and coconut flour and mix until roughly incorporated. Then add the eggs and mix well with a spatula until everything is well mixed.
• The dough will be sticky and fairly soft — this is exactly how it should be. The dough will firm up as it chills. Cover the bowl and refrigerate the dough for at least 2 hours or up to overnight.
• Remove the dough from the fridge and gently knead it with your hands. The dough should still be tacky but able to hold together and form a ball. Preheat the oven to 350°F (175°C).
• Roll the dough into about 20 balls, roughly 1½ inches each. Keep your hands slightly wet to prevent sticking. Place the balls onto a parchment-lined baking sheet leaving enough space between each. You will likely need to bake in two batches.
• Using wet hands or the bottom of a lightly damp cup or jar, gently flatten each ball to about ½ inch thick.
• Bake at 350°F for 10–12 minutes. The cookies will still be soft when you remove them, that’s perfect. Let them cool directly on the baking sheet until firm enough to move without breaking.

To glaze the cookies (optional)

• While the cookies bake, whisk together ½ cup powdered sugar and about 1 tablespoon of lemon (or orange) juice. Add juice slowly until a brushable glaze forms.
• Brush or spoon glaze over the cookies while they are still warm but firm. Spread into a thin, even layer.
• Allow glaze to set at room temperature or chill briefly in the fridge before serving.

Notes

Weighing the coconut flour with a kitchen scale rather than measuring with cups will give you the most consistent results, since coconut flour is extremely absorbent. I recommend using Bob’s Red Mill Organic Coconut Flour for best texture and flavor.

Refrigerating the dough before shaping the cookies is not optional. This step allows the coconut flour to fully absorb the liquid so the dough becomes firm and easy to shape.

I’ve found that the simplest and most reliable shaping method is rolling the dough into balls and gently flattening them into rounds. You can also roll the dough between two sheets of parchment paper to about ½-inch thickness and use cookie cutters (flowers, stars, hearts, etc.) to cut out shapes. Because coconut flour dough is more delicate than traditional wheat dough, be gentle when removing the cut cookies from the cutters. Smooth any cracks with slightly wet fingers.

Lebkuchen cookies are traditionally finished with a simple lemon glaze made from powdered sugar and fresh lemon juice. The bright citrus flavor contrasts beautifully with the warm spices and sweetness of the cookies. For a different twist, you can substitute orange juice for the glaze or dip the cookies in melted dark chocolate instead.

Store cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks. You can also freeze baked (unglazed) cookies or shaped, unbaked dough for up to 3 months. To bake frozen cookies, bake directly from frozen and extend the baking time to about 15 minutes.