Vegan Soft Batch Gingerbread Cookies

Vegan soft batch gingerbread cookies are thick, soft, and perfectly spiced. These are a must make for your Christmas cookie trays!

Vegan Soft Batch Gingerbread Cookies

Serious question, friends: what’s your favorite Christmas flavor?

Do you love chocolate and peppermint? Cinnamon, caramel, eggnog, or cranberry, perhaps? Or, maybe you’re still hanging on to the pumpkin or dear life, and I can’t say I blame you for that.

My favorite holiday flavor? Gingerbread. No competition, no questions ask, no other flavor even comes close. Gingerbread literally just SCREAMS Christmas to me, and just the scent gives me all the cheery Christmas feels.

Sigh. I love sweets.

Vegan Soft Batch Gingerbread Cookies

In the blog’s first Christmas season last year, I baked up traditional gingerbread men, which was probably the most fun I had with a recipe EVER. They’re just too damn cute!!! Those are on our list to bake this year, to continue our long list of Christmas traditions we’re starting in our new home this year. You just can’t let a Christmas season go by without decorating gingerbread men, am I right? Yes, yes I am.

Last year I also posted these little gingerbread cheesecakes, which totally took me by surprise. Honestly I think those solidified gingerbread as my all time favorite holiday flavor. SO rich and creamy, I’m telling you, vegan cheesecake is NO joke.

This Christmas I knew I’d be cranking out the gingerbread treats like an elf makes toys, and I knew I wanted to start with a soft batch version of gingerbread cookies. Rather than thin, crisp cookies like the traditional gingerbread men, I wanted something thick and soft – these vegan soft batch gingerbread cookies were the dreamy result, and I’m just a little bit obsessed with them.

 

Vegan Soft Batch Gingerbread Cookies

Like all of my favorite cookies, we’re starting with buckwheat flour. Add a little (or a lot!) of pumpkin spice, because that’s what the gingerbread flavor profile is all about, no? A little secret – I always add a tiny bit of extra ginger powder to the dough, as well. Just makes it feel perfectly gingerbread-y, rather than pumpkin spicy.

Technical terms here today, friends.

Vegan Soft Batch Gingerbread Cookies

To the dry ingredients, we’ll add date paste for sweetness, and molasses! Molasses is a great source of iron, and it’s the deep, rich, oh so critical component of anything gingerbread. It’s super bitter on its own, and I got heavy-handed here. If you’re nervous, pull back on the molasses and just replace with more date paste. But we loved how these gems came out! So much incredible flavor.

Vegan Soft Batch Gingerbread Cookies

Bake the cookies for a quick 15 minutes, staring at your Christmas tree the entire time while you wait.

Vegan Soft Batch Gingerbread Cookies

I’m not going to lie, I was THISCLOSE to adding chocolate chips to this batter, but I for once had some self control with the chocolate. They’re amazing on their own, but I won’t judge you if you throw some dark chips in or even dip them in chocolate. THAT would be amazeballs.

Vegan Soft Batch Gingerbread Cookies

These vegan soft batch gingerbread cookies have absolutely earned a place on my Christmas cookie baking list from this year until forever. They’re SO soft and rich, with all of my favorite warming, soul satisfying gingerbread flavor. I can’t think of a better cookie to welcome my favorite month of the year!

Have a happy, healthy week 🙂

Vegan Soft Batch Gingerbread Cookies

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Soft Batch Gingerbread Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 cookies

Ingredients

  • 2 c buckwheat flour
  • 2 tbsp pumpkin pie spice + 1 tsp ground ginger
  • 1 c date paste - I use about 15 medjool dates blended with 1 c hot water then measure out 1 c paste
  • 1/2 c molasses
  • 2 flax eggs - 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 15 minutes

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix the buckwheat flour and spices.
  3. Add the date paste, molasses, and flax eggs, and stir into a thick dough.
  4. Use a little less than 1/4 cup of dough for each cookie and plop it onto the tray (the dough will be sticky!). Then go back and gently use two fingers to smooth the cookies into circular shapes.
  5. Bake the cookies for 15 minutes.
http://beamingbanana.com/cookies/vegan-soft-batch-gingerbread-cookies/

Vegan Soft Batch Gingerbread Cookies