Vegan Gingerbread Cookies

Seriously, you should make these if for no other reason than they make your house smell ridiculously uh-mazing while they're baking!  And as a warning, don't eat your couch while they're in the oven, wait, it's worth it.

I have to admit, I kinda cheated here by using a mix, but it's totally organic and easy to make vegan and perfectly delicious.

Just follow the directions on the box, but sub out Earth Balance for butter and flax meal for egg and  you're set.  Here's the mix I used: Arrowhead Mills Organic Gingerbread Cookie Mix (it even comes with a gingerbread man cookie cutter, but I was clearly too lazy and caught up with my miso soup to do all that rolling and cutting).

I made the icing by combining organic powdered sugar (which I generally try to avoid, but there's really no getting around it for icing these guys and I thought for picture purposes it'd be worth it for the sake of the blog and all...) and almond milk.  It worked out to about 2 cups of powdered sugar to 3 tablespoons of almond milk, but you really need to do a little add, mix, add, mix type work here.