If you are making these to avoid refined sugars and eggs, but aren't concerned about being totally vegan, go ahead and use cow's milk and butter or margarine. (Sez me.) Maybe there will be some consistency or texture issues to work out, but you'll know it when you see it.

The recipe tells you what to do if you want to use these cookies for tree decorations, which I think is funny because of all the trouble and expense to make them healthy, and then they might not get eaten.

I've included a recipe for a non-edible cinnamon/applesauce dough for holiday decorations so you can spare the vegan cookies for eating.

Vegan Gingerbread Men
2 tablespoons canola oil
3 tablespoons unsweetened applesauce
3/4 cup NuNaturals NuStevia Sweetenerâ„¢ Baking Blend, or their MoreFiberâ„¢ Blend
1/4 cup molasses
1/4 cup almond milk
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger

Preheat oven to 350 degrees F.

Beat oil, applesauce, Nustevia Sweetenerâ„¢ until well combined. Incorporate molasses and almond milk, and set aside.

Sift all dry ingredients together in separate bowl. Slowly add dry ingredients to the wet and mix well, but be sure not to over mix.

Transfer dough to plastic wrap and refrigerate at least 30 minutes.

Roll out dough on a floured board, cut out your Gingerbread Men, and decorate them with a simple icing made from water, confectioner’s sugar and cinnamon dots.

Place in heated oven for 8 minutes. If you want to hang cookies as decorations, punch a small hole in the top of the cookie dough before baking for ribbon once they are cooled.

Vegan Soft Sugar Cookies for Cutouts

2 cups whole wheat pastry flour
3/4 cup NuNaturals NuStevia Sweetner Baking Blend, or their MoreFiber Blend
1 teaspoon baking powder
pinch of cinnamon
pinch of salt
1 stick (1/2 cup) Earth Balance, melted
1/4 cup unsweetened applesauce
1/4 cup almond, or soy milk

Sift dry ingredients together in a large bowl.

Combine wet ingredients in your mixer and slowly add dry ingredients until a dough is formed.

Remove dough, wrap in plastic wrap and refrigereate for 30 minutes.

Preheat oven to 350 degrees F. Roll dough out on a floured board to desired thickness and cut out with your favorite cookie cutters.

Transfer cookies to a cookie sheet lightly sprayed with a non-stick spray. Bake for 7 minutes. Let cool thoroughly before frosting and applying decorations of your choice.

These recipes are from www.peasandthankyou.com.

Cinnamon Dough for Cut Out Decorations

½ cup + 1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
1 Tbsp. ground cloves
½ cup applesauce (this is the size of a single serving pack)
3 Tbsp. Elmer's Glue-All

In a medium bowl, mix cinnamon, cloves and nutmeg. Add applesauce and glue. Work mixture with hands for 2-3 minutes, until dough is smooth. Divide into 4 portions. Roll out each portion to ¼” thickness. Cut dough with cookie cutters and make a small hole in top of each with a toothpick. Place cutouts on a wire rack to dry at room temperature for several days, turning once each day for even drying. When dry, thread string or ribbon through hole in each ornament. You can also use whole cloves as decoration and for additional scent. Makes about 32 ornaments, depending on size. NOTE: These are NOT edible.