Vegan Bear Claws
Prep time
Cook time
Total time
Serves: 4dz Cookies
  • Earth Balance Buttery Sticks 1 cup (226g)
  • Confectioners Sugar 1 cup (120g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 2 Tablespoons (30ml)
  • Vanilla Extract
  • Finely Ground Hazelnuts 3 cups (360g)
  • All Purpose Flour 1 cup (130g)
  • Cake Flour 1 cup (120g)
  • Unsweetened Cocoa Powder 3 tablespoons (18g)
  • Cinnamon 1 teaspoon (3g)
  • Nutmeg ½ teaspoon (2g)
  • Salt ½ teaspoon
  • Chocolate ½ cup
  • Slivered Almonds ½ cup
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Be sure the hazelnuts are toasted and finely ground
  4. Combine the Earth Balance Buttery Sticks and confectioners sugar and beat well on medium to high speed until fluffy.
  5. Add the flax egg and vanilla extract and mix well.
  6. Add the sifted flours, cocoa powder, spices and salt all at once and mix just to combine
  7. Add the ground hazelnuts and mix well.
  8. Grab 1 heaping tablespoon of dough and roll into a ball.
  9. Place into the cavities of a lightly greased Madeleine Pan and press the dough evenly to fill the entire space.
  10. Bake in preheated 350°F oven for approximately 12 minutes
  11. Cool slightly before un-molded and be the pan is cooled completely before each batch
  12. Pipe a squiggle of chocolate to attach each slivered almond "claw"
Recipe by Gretchen's Bakery at