Vegan Gingerbread Cookies-delicious & guilt-free. 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! Veganism is also anti-cruelty & you can. Add almond butter, apple puree, sugar and molasses to a mixing bowl and mix with an electric mixer until smooth.

To avoid sticking, allow to cool completely before using a spatula to take the cookies off the silicone baking mat. Gingerbread cookies are one of the most delicious festive treats that I can think of, and this year I made a healthier version- vegan gingerbread cookies. 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! You can have 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

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

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. Here is how you achieve it.

Vegan Gingerbread Cookies-delicious & guilt-free step by step

In a large mixing bowl take sifted buckwheat flour..
Add the brown sugar to it..
Add the ginger powder, baking soda, pinch salt & cinnamon powder.
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).
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..
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..
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..
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..

See other possibilities at the end of the post. In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth. In a large bowl, combine the almond flour, oat flour, ginger, cinnamon, baking soda, baking powder and salt. In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, coconut.