Preheat your oven to 170c and line a large baking sheet with parchment.
In a large mixing bowl, cream together the vegan butter sugar and sugar alternative. Add in the egg and beat thoroughly into the mixture.
Fold through the dry ingredients, then use your hands to bring all of the mixture together. If the mixture is still too wet, add a little extra flour. Mould the dough into a ball and place into a clean mixing bowl to rest in the fridge for at least 30 minutes.
Roll out your dough onto a floured surface and cut out your cookie shapes. Carefully place these onto yout baking sheet and bake for 13-15 minutes, until golden brown. Allow to cool completely before decoarting.
Course: Dessert
Cuisine: Baking
Keyword: chocolate cookies, gingerbread, gingerbread cookies