Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Let sit for about 5 minutes.

Combine the dry ingredients: 2 cups flour, 1 tsp baking soda, 0.25 tsp salt, 2 tsp ground ginger, 2 tsp ground cinnamon, and 0.25 tsp ground nutmeg in a large mixing bowl.

Beat together 0.25 cup vegan butter and 0.5 cup coconut sugar until smooth, then add molasses and the prepared flax egg.

Gradually mix the dry ingredients into the wet ingredients until a slightly sticky dough forms.

Chill the dough for at least 1 hour wrapped in foil or plastic wrap.

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Roll out the chilled dough to about 0.2-inch thickness on a floured surface.

Cut shapes from the rolled dough using festive cookie cutters and transfer to the baking sheet.

Bake for 8-10 minutes until the edges are slightly browned.

Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.