In a large mixing bowl, make the flax egg by mixing together water and flax and let it sit for a few minutes until thickened.

Add applesauce, molasses, almond butter, coconut sugar, spices, and baking soda and whisk very well until combined.

Add gluten-free flour to the bowl and stir with a wooden spoon. The dough should hold it's shape and not be dry or too sticky.

Cover and let the dough chill for at least an hour.

Preheat the oven to 350 degrees F and prepare a baking sheet with parchment. Roll out the dough in between two pieces of parchment paper until it's about ⅛ inch thick.

Remove the top piece of parchment, dip the cookie cutter in a little flour before cutting each cookie (tap off excess flour if needed).

When carefully transferring the cookies to the baking sheet, use a floured spatula. Place cookies 2 inches apart.

Peel away the dough from the gingerbread men shapes. Keep rolling out the extra dough and cutting out the shapes repeating the process until you run out of dough.

Bake for 8-10 minutes. They will firm up more when they're out of the oven. Let them rest on the pan for 2-3 minutes then transfer to a cooling rack.

Decorate with sprinkles, icing, etc. Enjoy!