Vegan Gingerbread cookies – soft chewy and beautifully aromatic recipe

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 sweets? No way! There must be something for lovers of sweet things on the table in my house (yes that’s me!). In my house, traditional cheesecake, poppy seed cake or gingerbread are all baked goods that I make every single year with no fail!

I love simple sweets that we can cook up in no time, and where taste is equal to the more complicated ones. In addition, these particular vegan gingerbread bean cookies although easy to make, captivate with their taste. And if you have an excess of boiled beans in your refrigerator or a can of this is stuck in your cupboard now you can use it up and have a healthy cookie!

I encourage you to try my recipe for gingerbread cookies based on red beans, with no added sugar. They are soft and full of aromatic, spicy flavours. Date syrup is a healthy substitute for white sugar, thanks to which even your little ones will like vegan gingerbread. Discover this simple and easy recipe for healthy gingerbread cookies.

Why are you going to love those cookies?

The combination of chocolate, nut butter, and spices creates a harmonious blend of flavors that captures the essence of traditional gingerbread, making it a perfect treat for the holiday season. These recipe is:

• 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.

Date syrup – you can use other liquid sweeteners but date syrup has a nice caramel flavour to it.

Molasses – molasses is a liquid and therefore makes baked goods moister with a chewier texture. Also has a deliciously sweet, somewhat smoky flavour.

Dried dates – it adds another level of sweetness and caramel flavour.

Cocoa

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 flavoured gingerbread.

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.
• Bake in the preheated oven for approximately 20 minutes or until the cookies turn a nice 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.

Possible Supplies Needed:

Baking tray

Parchment paper

Bowl for chocolate melting

High-speed blender

Ice cream scoop (optional for shaping)

Expert 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 is crucial to achieve a silky-smooth batter

• Use an ice cream scoop or similar utensil 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 or breaking during the transfer.

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. 

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 are completely dry first!

Can I freeze its vegan gingerbread cookies after baking?

Yes. Freeze in an airtight container in the freezer for up to a maximum of 2 months.

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 impart its own unique flavour and texture to the soft gingerbread cookies.

More recipes you could enjoy:

Pumpkin muffins

Lemon tartlets

Cinnamon roll for one

Chocolate chip cookies

If you try this recipe for a Vegan smoothie with berries, 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 🍽️!

IF YOU HAVE PINTEREST YOU CAN FIND ME HERE AND PIN THE PICTURE BELOW IF YOU WANT 😁⬇️