Make a flaxseed egg by adding 3 Tbsp warm water to 1 Tbsp ground flaxseed. Let soak for 5 minutes.
Mix together the flour, baking soda, salt, and spices (ginger, cinnamon, nutmeg, allspice, and cocoa) in a medium bowl.
In a larger bowl, cream the vegan butter and brown sugar, then add the molasses and flaxseed egg. Mix until everything is smooth and well combined.
Add the flour mixture to the butter mixture a bit at a time (~1/2 cup) to form a smooth batter.
Cover the bowl tightly and refridgerate for at least an hour. (Overnight is fine.)
Divide the dough in half. Flour your working surface or a large piece of parchment paper, then roll out the dough to a thickness of about 1/4" with a rolling pin.
Use a heart-shaped cookie cutter (or another shape of your choosing) to cut out the cookies, and carefully place each on baking sheet, leaving enough space for the cookies to expand as they rise. You may find it helps to use a thin spatula to move the cookies so that their shape is maintained.
Bake the cookies for 8-10 minutes at 350 degrees F (175 C).
Remove from the oven and let the cookies cool on the pan for a few minutes before moving to them to a cooling rack.
If you wish to decorate the cookies, wait until they are completely cool.
