Thanks Emy!

Generally, to save time I use store-bought almond or soy milk. In most recipes, including these cookies, the type of milk will not really affect the texture and flavor. You could even use water 🙂
I hope you are going to like these cookies AppleS! I wish you the best holidays!

@Celine and Thomas,

Celine, you should try using gluten-free flour or flour mix to make vegan cookies. It sure if it will work with this Spritzgebäck recipe as I have not tried it myself.

However, I’ve sort of given up on gluten-free flour mix for my bread varieties. I personally found it hard to bake chewy, moist, and yummy bread without some or sufficient gluten in it. Or maybe the plethora of bread recipes have been developed over time based on glutinous flour (as gluten allergy in humans was discovered much later in the modern time). Luckily for our family, we haven’t developed gluten allergy yet. My bread made of gluten-free flour mix turned out to be crumbled, hard, more like cookie texture. That’s why I think that cookie recipes may work with gluten-free flour. For bread, there are chemical additives to substitute for the lack of gluten and add the fiber to the finished bread but I haven’t tried them. And between adding chemical additives to improve the texture and mouthfeel, I decided to just still continue with natura gluten in high-protein bread flour (for the texture, better rising, and the mouthfeel of the finished bread). Have fun Christmas-baking, everyone 🙂

PS although I haven’t tried it myself, I like that this recipe works without eggs. Thumbs up!👍

I haven’t, sorry!