In a large bowl, combine the flaxseed and water. Stir and set aside to thicken.
In a medium bowl, combine the flour, ginger, cinnamon, cardamom, baking soda and salt.
Give the flax mixture another stir, and then add the melted coconut oil, coconut sugar, almond butter and molasses. Whisk until smooth. Add the dry mixture and stir to combine. When the dough gets thick, use your hands to lightly knead the dough to form a thick disk. Wrap it in plastic wrap and chill for 30 minutes.
Preheat the oven to 325°F and line a large baking sheet with parchment paper.
Remove the disk from the fridge. Place it between 2 sheets of parchment paper and roll the dough until ¼“ thick. (If your dough is too sticky, you can add a little bit of flour). Use cookie cutters to cut out desired shapes and carefully place them on the baking sheet. Re-roll any remaining dough.*
Bake for 10 to 12 minutes or until the edges are lightly browned (although this is hard to see since the cookies are dark). Remove from the oven and let sit for 10 minutes on the hot baking sheet without touching them before transferring to a wire rack to cool.
*Optional: Instead of re-rolling any extra dough, form the remainder into soft ginger cookies. Place ¼ cup cane sugar into a small bowl. Roll the dough into 1½“ balls, and then roll them in the cane sugar. Place the balls on a cookie sheet and press down on them lightly to flatten. Bake 10 to 12 minutes.
Note: Do not cut back on the amount of coconut oil, or your cookies will be dry.
Recipe by Love and Lemons at https://www.loveandlemons.com/vegan-gingerbread-cookies/