In a small bowl, combine ground flax seeds with hot water. Stir and set aside for 5 minutes to thicken.

In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, and nutmeg until no lumps remain.

In a separate bowl, beat vegan butter and coconut sugar until creamy, then mix in molasses and flax-egg until smooth.

Gradually add the dry mixture to the wet mixture, folding until a slightly sticky dough forms.

Divide and wrap dough in plastic, refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). Roll out dough to 1/5-inch thick and use cookie cutters to shape cookies.

Transfer cookies to a parchment-lined baking sheet and bake for 8-10 minutes.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Dust with powdered sugar or decorate as desired before serving.