Add 1 tbsp ground chia seeds to 3 tbsp water and let absorb for at least 10 minutes to form chia egg.

In a large mixing bowl add chia egg, coconut sugar, almond butter, molasses, maple syrup, vegan butter, ginger, cinnamon, nutmeg, salt and baking soda. Beat with a hand mixer on low to combine.

In batches add all purpose flour and stir with wooden spoon until well combined. Your dough should hold its shape when pressed, but not feel dry. (1 1/2 cups + 2 tbsp was the perfect amount of flour for me. You might need a little less or a little more). Cover and chill the dough for at least one hour.

Once chilled, preheat oven to 350F/175C. Line your work station with parchment paper and generously sprinkle the bottom with flour before rolling. With a rolling pin, carefully roll out the dough to be a little thicker than 1/8 inch. You don't want it too thin or they'll be too crunchy. (Add a little flour to the rolling pin if needed to stop the dough from sticking).

Working quickly, dip your cookie cutter in flour and cut out shapes. Gently transfer the cookie cutouts to a paper lined baking sheet. Leave 2 inches between the cookies for spreading.

Quickly roll any of the remaining dough back into a ball and roll it out again to be a little thicker than 1/8 inch. (Try to work quickly, and not to overwork the dough, to avoid it from getting too warm and soft). Dip your cookie cutters in flour again, and cut out shapes. Transfer to a paper lined baking sheet.

Bake cookies in oven for 6-8 minutes, or until they are slightly browned on the edges. They'll continue firming up as they sit on the pan. (Feel free to rotate the baking trays half way between cooking for an even bake). When cooked let the cookies rest on the pan for 2-3 minutes, then transfer to a cooling rack.