How to Prepare Yummy Vegan Gingerbread Cookies-delicious & guilt-free

Vegan Gingerbread Cookies-delicious & guilt-free. In a small bowl stir together flour, baking powder and soda, salt, and spices. Add vanilla extract and beat to combine. Going vegan is a great life choice as it helps with shedding excess weight, lowers blood sugar levels, reduces risk of certain cancers & gives you a healthy heart!

After all of this holiday baking (AKA the most fun EVER) I have declared my vegan gingerbread cookies my official favorites- both to make and eat! Perfect Vegan Gingerbread Cookies - These are truly PERFECT vegan gingerbread cookies! The dough rolls out like a dream, they're perfectly spiced, and not too sweet. You can cook Vegan Gingerbread Cookies-delicious & guilt-free using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegan Gingerbread Cookies-delicious & guilt-free

1. You need 2 cups of buckwheat flour (kuttu ka atta).
2. You need 1 cup of powdered brown sugar (Demerara sugar).
3. It's 1/2 cup of almond butter or sunflower oil.
4. You need 1/2 tsp of baking soda.
5. It's 1 pinch of salt.
6. Prepare 1 cup of soya milk (or lesser).
7. You need 1/2 tbsp of gluten free ginger powder.
8. Prepare 1/2 tbsp of cinnamon powder.

Since this recipe requires dates, I didn't add any additional sweetener, but if you want your cookies sweeter, you can add some. I also added some chopped candied ginger, but if you don't have any, that's okay. The coconut oil is optional too. See more ideas about Gingerbread cookies, Gingerbread, Vegan gingerbread.

Vegan Gingerbread Cookies-delicious & guilt-free instructions

1. In a large mixing bowl take sifted buckwheat flour..
2. Add the brown sugar to it..
3. Add the ginger powder, baking soda, pinch salt & cinnamon powder.
4. Add the soya milk mixed with sunflower oil to this bowl. Mix thoroughly. (If almond butter is available it will taste better if not oil will do the work).
5. Adjust the consistency with more or lesser milk than what is mentioned in ingredients, to form a nice cookie dough. Put this in the fridge for 5 mins. Not longer as it gets difficult to scoop out..
6. Preheat oven to 180 deg Celsius. At the same time line a baking tray with butter paper applying some oil on top of it. Spread evenly..
7. Once out of the fridge, place scoops of the cookie dough on the baking tray leaving enough gap between the cookies. Put that into the preheated oven & bake at 180 degrees Celsius for 25 mins..
8. Once out of the oven pass a small toothpick in the centre. If it comes out clean means cookies are done. If not then bake again for 5 more mins. Finally allow them to cool on a rack before serving with warm soya milk..

In a medium bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and cloves. In the bowl of a mixer, beat together the coconut oil, coconut sugar, molasses, flax egg, vanilla, and almond milk. On low speed, beat in the dry ingredients until incorporated. They're soft, keep their shape and have the perfect spice! Classic pumpkin pie has gone vegan with this easy recipe!

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