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Vegan Vanilla Kipferl

Not only do these vanilla kipferl taste great for coffee dates during the Advent time, they are also the perfect zero waste gift from the kitchen. You are not only guaranteed to make vegans happy. These kipferl are egg, dairy and of course butter free. Nevertheless, they melt wonderfully on the tongue and are really buttery. That's why these vegan vanilla kipferl definitely shouldn't be missing in your Christmas bakery. Old or young, it doesn`t matter, nobody will be able resist.
Course baking goods, christmas recipe, Dessert
Cuisine German, Swiss
Keyword vanilla kipferl, vegan vanilla kipferl
Prep Time 25 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 1 hour 37 minutes
Servings 36 pieces
Author Velvet & Vinegar


  • 150 g light spelt flour organic
  • 100 g ground almonds organic
  • 60 g xylitol or regular sugar organic
  • 1 package vanilla sugar*
  • 1 vanilla pod
  • 1 pinch salt organic
  • 125 vegan margarine organic
  • 1 package vanilla sugar*
  • icing sugar organic


  • Mix all dry ingredients in a bowl.
  • Cut the vanilla pod lengthwise and scrape out the pulp. Add to the dry mixture.
  • Add the vegan margarine and knead briefly with a food processor or kitchen machine. As soon as the dough sticks together, it is ready. Place the dough in an airtight container in the refrigerator for about 1 hour.
  • Cover the baking sheet with baking foil or baking paper and preheat the oven to 180° degrees.
  • Divide the dough into portions of 11 to 13g and form them into balls. Roll the balls into Kipferl in the hollow of the palm of your hand and place on the baking tray.
  • Bake in the middle of the oven for 10 to 12 minutes. Take out the baking tray and let the croissants cool down.
  • Mix icing sugar with vanilla sugar. Sprinkle with a sieve over the cooled vanilla croissants.
  • Keep airtight in a biscuit tin.


*you can use vanilla extract and 1 to 2 tbsp sugar instead of vanillin sugar.