Raw vegan cinnamon biscuits – without regrets!

Raw vegan cinnamon biscuits – without regrets!

This post is also available in: Deutsch (German)

Star shaped cinnamon biscuit are a classics when it comes to Christmas cookies. The nutty flavour with a spicy cinnamon note is one of the most best-liked biscuits during the Advent season. Crispy outside, chewy inside: That’s how we all know this cookie. Today I want to show you an adapted, healthier version of the original “Zimtstern”. It’s raw vegan plus free from refined sugar and gluten. It doesn’t get any better than this!

Yes, it’s completely raw. Which means you can eat as much of the dough as you like since there are no eggs involved. And let’s be honest. Eating the dough is the best part of baking cookies anyway, right!

You’ll need:

  • 150 gr medjool dates (soak them in luke warm water for 30 min before)
  • 2 teaspoons almond butter
  • 1 teaspoon coconut oil
  • 150 ml coconut milk
  • 150 gr grounded almonds
  • 80 gr grounded hazelnuts
  • 250 gr quinoaflour (I use quinoa flakes and put them into my blender, you could also use millet flakes for this)
  • 1 pinch of salt
  • 1/2 scratched out vanilla bean
  • 2 teaspoons cinnamon
  • 4 teaspoons raw cacao powder
  • 1 tablespoon agave syrup (or any sweetener you like)

First step is to soak your dates in luke warm water for 30 min. After this, place them in a blender (without the water) and mix them up together with the nut butter, coconut oil and a splash of fresh water.

You should get a really sticky creamy mass now. Now you can add the salt, vanilla, cinnamom and cacao plus the agave syrup. Blend again. 

Put the mass into a bowl. Now you have to place the quinoa flakes in your food processor to blend them up until they look like real flour. Tip: Keep about 3 tbs of the flour for later for rolling out the dough.

Now it’s time to combine and dry and wet ingredients in a bowl. I always take a big fork for this. Add in the grounded nuts as well. If the dough turns out too sticky, add more flour or nuts. The dough should still be kinda sticky, but not too runny. Place it in the fridge for at least 3 hours or even better over night. 



Through the rest the flavour of the cinnamon will find complete expression. Now you’re ready to cut out the cookies. Roll out the dough – with sugar (I use xylit) or with your quinoa flour as a base.

If you like, you can decorate your biscuits with a lovely snow cap as well. For this step you’ll need some powdered sugar. If you want to keep the cookie completely sugar free, you can find some alternatives here as well. However: Just mix up some powdered sugar with a splash of water. Use your finger to spread it over the cookies.

The finished cookies have to get stored in the fridge. They will be fine for 2 weeks. But trust me: You’ll eat them up way earlier, for sure.

Have fun and let me know how these turned out!

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