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.
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.
Ingredients for vegan soft batch gingerbread cookies
- Buckwheat flour: buckwheat flour keeps the cookies gluten and grain free, and gives them a great soft, gooey, chewy texture.
- Pumpkin pie spice + ground ginger: these warming spices help bring out the gingerbread flavors.
- Medjool dates: you’ll blend the dates with hot water to make a paste, which gives the cookies natural sweetness.
- Molasses: molasses gives deep, rich flavor, which is a must for anything gingerbread.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and help to thicken the cookie dough.
Tips for making vegan soft batch gingerbread cookies
- The cookie dough is SUPER sticky, just do your best to spread into cookie shapes. Buckwheat flour makes this cookie dough extremely thick and sticky, so just do your best to portion out the cookies on the sheet, then use clean hands to spread them into circular cookies before baking.
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!
Xo,
Sara
Vegan Soft Batch Gingerbread Cookies
Ingredients
- 2 cups buckwheat flour
- 2 tbsp pumpkin pie spice
- 1 tsp ground ginger
- 1 cup date paste – 15 medjool dates blended with 1 cup hot water
- 1/2 cup molasses
- 2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 15 minutes
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the buckwheat flour and spices.
- Add the date paste, molasses, and flax eggs, and stir into a thick dough.
- Use a little less than 1/4 cup of dough for each cookie and plop it onto the tray – the dough will be very sticky. Then, go back and gently use two fingers to smooth the cookies into circular shapes.
- Bake the cookies for 15 minutes.
These soft gingerbread cookies are too pretty to eat! It’s just stunning and looks so tasty!!Thanks for sharing.
Hi, Aria! Thanks so much for the kind words, these cookies are definitely a favorite around Christmas time 🙂