Step 1

Prepare your Flax Egg by mixing 1 tbsp of Ground Flax with 3 tbsp water in a small bowl and let sit for 5 or so minutes, until thickened.

Step 2

In a medium bowl, whisk the Flour, Baking Powder, Dry Spices, and Salt together until evenly combined.

Step 3

In a large bowl, add the Flax Egg, Molasses, Sunflower Seed Butter, Cane Sugar, and Plant Milk together and use a whisk to combine. If you’d like to use an electric hand mixer to make sure the sugar really dissolves, be my guest!

Step 4

Slowly add the dry mix into the wet and continue to mix / stir until a dough forms — it should be slightly sticky.

Step 5

Divide the dough in half, and put eat half in between two large ( baking tray-sized) pieces of parchment paper. Use a rolling pin to roll out the cookie dough until it is about 1/4″ thick. Repeat with the other dough half.

Step 6

Place the cookie dough in the fridge for about 2 hours to chill, or in the freezer for around 30 minutes. Close to the end of this time period, preheat your oven to 350F.

Step 7

Taking out one piece of flattened dough at a time, remove the top layer of parchment paper, and use a cookie cutter of your choosing to form gingerbread men. Place each “man” onto a baking sheet that is either greased or lined with a silicone mat. Repeat until all dough is gone.A Few Tips for this Step: Make sure your dough is as cold as possible, and store it in the freezer if you are not working with it. Don’t forget that you can re-roll out your dough and pop it in the freezer for a bit to squeeze out even more cookies! Finally, if the dough starts to stick to your cookie cutter, make sure it is clean. You can either wash it off with a little water, or grease it with some oil.

Step 8

Bake for 10-11 minutes. The cookies will be soft when they come out of the oven, but will harden with time. Let sit on the baking tray for at least 5 minutes before removing to a cooling rack.

Step 9

Once cooled completely, enjoy as-is, or top as desired! See the recipe notes for a quick frosting recipe. These will last at room temperature in a container with a loose-fitting lid for about a week, but if you stick them in the fridge, they will last even longer.