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