• In the bowl of a stand mixer, using the paddle attachment, beat vegan butter, soft brown sugar, and molasse for 1 minute on high speed, until smooth and creamy.
• Next, beat in almond milk, flaxseed meal, and vanilla and keep beating for 30 seconds on medium speed.
• Stop beater, add the remaining dry ingredients: flour, baking soda, salt, ground ginger, ground cinnamon, and allspice.
• Beat the dry ingredients into the wet ingredients at low speed. The cookie dough will be wet and slightly sticky, and that's normal.
• Divide the dough into two balls of the same size. Wrap each ball into plastic wrap tightly and slightly flatten into a disc. Refrigerate the dough for 1-2 hours or overnight. Chilling is compulsory, or the dough would be fragile and gingerbread flavors not intense.

Roll dough

• Preheat the oven to 350°F (180°C). Line parchment paper onto two or three cookie sheets and lightly oil each with oil spray. Set aside.
• Remove one disc of chilled gingerbread cookie dough from the fridge. Flour your kitchen work surface, place the dough in front of you, sprinkle extra flour on the top, and roll into a thin disc of 1/4 inch thickness. Gingerbread dough cracks easily. Use your fingers to patch the cracks if needed.
• Cut into shapes and place each gingerbread man in the prepared cookie sheet leaving half thumb space between each.

Bake

• Bake for 9-12 minutes or until golden brown. If your cookie cutters are smaller, they cook faster, around 6-8 minutes. Just watch closely and remove them from the oven when the sides are golden brown. For crunchier cookies, bake for longer. For softer gingerbread cookies, cook less time.
• Cool down for 5 minutes on the cookie sheet before transferring carefully on a wire rack. Cool entirely before glazing with vegan royal icing.

Decoration

• Use one batch of my vegan royal icing and some vegan sprinkles to decorate the cold cookies. Pop the cookies 10minutes in the fridge to set the icing easily.

Storage

• Store at room temperature in a cookie jar or on a plate for up to 1 week or freeze for later.