Vegan soft batch gingerbread cookies are thick, soft, and perfectly spiced. These are a must make for your Christmas cookie trays!
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.
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.
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.
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.
Bake the cookies for a quick 15 minutes, staring at your Christmas tree the entire time while you wait.
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.
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 🙂
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!