In a large mixing bowl combine buckwheat flour, baking powder, sugar and spices.
Prepare your flax egg ( 1 flax egg 1 tbsp ground flax 3 tbsp water in a small bowl let sit for 5 minutes or more )
With hand mixer start mixing dry ingredients and then slowly add in, nut butter, molasses, soy milk and flax egg till dough consistency (The dough will be very sticky)
Take 2 pieces of parchment paper and add one slab of dough to each.
Take 2 additional pieces of parchment paper and layer this on top of the dough.
Note Layering Method: Parchment paper-dough-parchment paper.
Now with a rolling pill, roll out the dough while it is in between the two pieces of parchment paper. (The dough will be sticky, therefore this is important!)
Refrigerate overnight.
Now preheat the oven at 350F and remove the dough sheets from the fridge.
Remove the top layer of parchment paper slowly and start cutting out the shapes you desire with cookie cutters or roll into cookie balls!
Note:(Remember this dough will be sticky, therefore be patient while handling it)
Bake in the oven for 10-15 minutes.
Let cool and you're ready to frost if you desire! Note: These cookies are best kept in the fridge in a sealed container.
