Combine flax meal with the hot aquafaba or water and whisk smooth, add the vanilla extract

let it stand for about 5 minutes to thicken to a paste

Sift the flour with the cocoa powder, baking soda and all of the spices and the salt and pepper, set aside.

Cream the vegan butter with the brown sugar until light and fluffy about 4-5 minutes,

Add the egg replacer mixture and then mix well, scrape the bottom and sides of the bowl for an even mix

Add molasses to the creamed butter mixture and mix well

Add the sifted flour mixture all at once, mix until it is all incorporated evenly.

Turn out the entire dough onto a large piece of plastic wrap.

Wrap the dough tightly and press into a disc.

Refrigerate for at least 3 hours or overnight before rolling. *see notes above the recipe

Once out of the fridge you must re-roll this dough. It may seem dry and crumbly this is normal, you must mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.

Cut your shapes, and place on a parchment lined sheet pan.

Preheat the oven to 350° F, you will bake for approximately 18-22 minutes or until light golden brown.