Heat oven to 350 degrees F.

In a medium sized bowl, whisk together flour, coconut sugar, ginger, cinnamon, nutmeg, salt, baking powder, and baking soda.

In a large bowl, whisk, whisk together, melted vegan butter, apple sauce, maple syrup, dairy free milk, and flax egg.

Slowly whisk flour mixture into the wet ingredients until it becomes too thick to whisk. Then, use your hands to incorporate the remaining dry ingredients.

Form dough into a ball and wrap in saran wrap and refrigerate for 30 minutes.

After 30 minutes, roll out the dough to be ¼ inch thick. Using a cookie cutter, cut out cookie shapes and place on a baking sheet.

Gather scraps of dough to form a new ball and repeat the previous step until there is not enough dough left to make another cookie.

Bake for 10 minutes.

Let cookies cool completely before icing.

To make the icing, whisk together powdered sugar and non-dairy milk. Add icing to a piping bag or ziploc bag, then pipe design onto cookies.