These vegan gingerbread cookies made with beans are going to be undoubtedly the cookie hit this Christmas! They are soft and full of aromatic flavours!
Christmas without cakes, cookies, and other festive treats? No chance! In my home, there’s always something sweet on the table for dessert lovers (especially my son!). Every year, without fail, I bake a few classics: a traditional cheesecake, poppy seed cake, and of course, gingerbread. They’re an essential part of our holiday celebration, filling the house with irresistible aromas and festive cheer.
But while I adore these classic holiday sweets, I also love whipping up simple recipes that don’t take much time yet taste just as indulgent as the more complicated ones. That’s where these vegan gingerbread bean cookies come in handy. Don’t let the simplicity of this recipe fool you—these cookies are loaded with rich, spicy flavors and a delightfully chewy texture. Plus, if you’ve got some boiled beans sitting in your fridge as I always do, or a can of red beans lingering somewhere in the cupboard, you can put them to delicious use and whip up a batch of healthy, mouthwatering cookies.
I encourage you to give these gingerbread bean cookies a try! Made without any added sugar, they’re naturally sweetened with date syrup, offering a healthier alternative to traditional sugary treats. The combination of warm spices and the natural sweetness makes them perfect for kids too, who won’t even notice they’re getting a dose of wholesome goodness. Get ready to discover an easy recipe for vegan gingerbread cookies that will add a touch of cozy warmth to your holiday baking!s.
Why you need to try the cookies
The way the chocolate, nut butter, and spices come together is pure magic—it brings out all the cozy, nostalgic feels of classic gingerbread. This is the kind of treat that just screams “holidays” and makes you want to reach for another. Here’s everything you need to make it happen:
- Simple
- Tasty
- Nutritious
- Perfect texture
- Soft and chewy
Ingredients you will need to make those Vegan Gingerbread cookies
Red beans – leftover beans will be perfect here! If you don’t have pre-cooked beans just use canned.
Flour – I used plain unbleached flour here.
Nut butter – in this recipe any nut butter will do but almond butter tastes the best here.
Chocolate – above 50% will be the best in this recipe. I love using Wedel which is 80%.– this is my all-time favourite chocolate and these days the only from only hadnfull that I would use in my kitchen.
Date syrup – you can use other liquid sweeteners but date syrup has a nice caramel flavor to it.
Molasses – molasses gives these cookies nice moisture with a chewier texture. Also has a deliciously sweet, somewhat smoky flavour.
Dried dates – it adds another level of sweetness and caramel flavor.
Cocoa – I love using dark Dutch cacao.
Cinnamon, ginger, cloves, nutmeg, black pepper – I go quite heavy on the spices as I like my gingerbread quite fiery; you can reduce the amount if you want a milder flavored gingerbread.
Baking powder – a little bit of this will give them just enough rise.
Instructions:
- Preheat your oven to 170°C. Line a baking tray with parchment paper.
- Melt dark chocolate using a hot water bath, ensuring a smooth consistency.
- In a high-speed blender, combine cooked red beans, melted chocolate, nut butter, dates, cacao powder, ginger powder, cloves powder, cinnamon powder, nutmeg, black pepper, and date syrup. Blend until smooth.
- Gradually add all-purpose flour to the blended mixture, blending until just combined.
- With wet hands, form medium-sized balls from the dough and slightly flatten them. Place them on the prepared baking sheet. I love using ice cream scooper for this.
- Bake in the preheated oven for approximately 15-20 minutes or until the cookies turn a nice light golden color.
- Allow the cookies to cool completely on the baking tray before transferring them to an airtight container.
- Optional: Dust with powdered sugar or drizzle melted chocolate for an elegant finish.
Equipment you might need:
Baking tray
Parchment paper
Bowl for chocolate melting
High-speed blender
Ice cream scoop (optional for shaping)
Some extra tips for making vegan gingerbread cookies:
- Blend the nuts and dates thoroughly with the melted chocolate before adding the other ingredients. A high-speed blender would be crucial to achieve a silky-smooth batter
- Use an ice cream scoop to create consistently sized balls. This ensures even baking, preventing some cookies from being undercooked while others are overdone.
- Allow the cookies to cool completely before storing them. This prevents them from becoming too soft
Do not over-bake – these cookies should be just puffed and set around the edges. Remember they will continue cooking as they sit on the baking sheet.
Some frequently asked questions:
How do you store gingerbread cookies?
Store these soft gingerbread cookies in an airtight container at room temperature for up to 5 days. Separate them with layers of greaseproof paper and make sure that any decorations that you want to add are completely dry first!
Can I freeze these cookies after baking?
Yes. Freeze in an airtight container in the freezer for up to a maximum of 2 months.
To thaw and enjoy
To enjoy the cookies after freezing, simply take them out and let them thaw at room temperature for 1-2 hours, then warm them up in a preheated oven at 150°C (300°F) for 5-10 minutes or microwave for 10-20 seconds for that fresh-baked feel and taste!
Can I use different beans?
Yes, you can use any of these beans as alternatives in the recipe, but keep in mind that each type will impact its own unique flavor and texture to the soft gingerbread cookies.
You can swap in different beans, and each one brings a little something special to the mix. I’ve tried black beans for a slightly richer flavor, and chickpeas gave a slightly heartier texture. White beans however are great for keeping things mild. It’s fun to experiment and see how each one puts its own spin on these gingerbread cookies!
More recipes you could enjoy:
If you try this recipe for Vegan Gingerbread cookies, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Vegan Gingerbread cookies
Ingredients
- 380 grams red beans
- 50 grams chocolate
- 50 grams nut butter
- 110 gram flour
- 60 gram date syrup
- 1 tsp mollases
- 50 gram dates
- 2 tbsp cacao powder
- ½ tsp ginger powder
- ½ tsp cloves powder
- ½ tsp cinnamon powder
- ⅛ tsp ground nutmeg
- pinch black pepper
- ⅓ tsp baking powder
Instructions
- Preheat your oven to 170°C. Line your baking tray with parchment paper.
- Break the chocolate into smaller pieces, put in a bowl and dissolve it in a hot water bath.
- Into a high-speed blender add nuts and dates to the melted chocolate and blend well.
- Add cooked beans, spices, date syrup. molasses and blend again until smooth. Add your flour with your baking powder now.
- Pick medium-sized balls and flatten them slightly with your wet hand. Place them on a baking sheet covered with baking paper. ( I used an ice cream scoop for that!). Or you can make different patterns with molds if you like.
- Put the baking tray with vegan gingerbread in an oven preheated to 170 degrees and bake Christmas cookies for about 20 minutes, until they turn a nice golden color.
- Wait for the vegan gingerbread cookies to cool and store them in a air tight container.
- ENJOY!
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Super smaczne
Polecam do ☕️😋
Author
hehehe dzieki 🙂
Wow, nice recipe. I’ll definitely try this.
Author
Thank you x Let me know how it goes 🙂
Author
Thank you x Let me know how it went!
Author
thanks! let me know how it goes 🙂
These look delicious, and its healthy! amazing, definitely trying this
These seem like a tasty treat. Definitely will be trying.
Author
they are really easy and tasty 🙂 thank you x
Author
thank you 🙂 x