In a large mixing bowl, whisk together flour, brown sugar, baking powder, gingerbread spices, and cocoa powder until well combined. In a separate jug, combine soy milk, maple syrup, and vegetable oil, then mix until smooth. Gradually pour the wet ingredients into the dry mixture, stirring to form a cohesive dough. If the dough appears too crumbly, add a little extra soy milk until it holds together nicely.

Once your dough for Vegan Lebkuchen is ready, transfer it to a floured surface. Roll out the dough to a thickness of about ¼ inch. Use cookie cutters to create fun shapes or form the dough into 1-inch balls, then gently flatten them. As you shape the cookies, space them about 2 inches apart on a lined baking sheet to allow for spreading.

Preheat your oven to 180°C (350°F). Carefully place the shaped cookies on the prepared baking sheet, brushing each one lightly with soy milk. Bake for about 8–10 minutes, or until they rise and feel soft to the touch. Allow them to cool on a wire rack.

To glaze or coat your Vegan Lebkuchen Cookies, prepare your choice. For a lemon glaze, mix icing sugar with fresh lemon juice until smooth, then dip each cookie's tops into the mixture. For a chocolate coating, melt dark chocolate gently and dip the tops of the cookies in it. Let them set before serving!