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

Before you jump to Vegan Gingerbread Cookies-delicious & guilt-free recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

A lot of us have been conditioned to think that comfort foods are bad and to be avoided. At times, if your comfort food is a sugary food or some other junk food, this is true. Other times, comfort foods can be perfectly healthy and good for us to consume. There are some foods that, when you eat them, can better your mood. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

It’s easy to drive away your bad mood when you eat grains. Quinoa, barley, millet, etc are great at helping you have a happier mood. They help you feel full too which can actually help to better your mood. Feeling famished can be terrible! The reason these grains are so good for your mood is that they are not difficult to digest. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn kicks up your mood to a happier place.

As you can see, you don’t need to consume all that junk food when you wish to feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to vegan gingerbread cookies-delicious & guilt-free recipe. To make vegan gingerbread cookies-delicious & guilt-free you need 8 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Vegan Gingerbread Cookies-delicious & guilt-free:
  1. Get 2 cups buckwheat flour (kuttu ka atta)
  2. Get 1 cup powdered brown sugar (Demerara sugar)
  3. Provide 1/2 cup almond butter or sunflower oil
  4. Use 1/2 tsp baking soda
  5. Get 1 pinch salt
  6. Take 1 cup soya milk (or lesser)
  7. Prepare 1/2 tbsp gluten free ginger powder
  8. You need 1/2 tbsp cinnamon powder
Steps to make Vegan Gingerbread Cookies-delicious & guilt-free:
  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.

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