Prepare the flax eggs by mixing 2 tbsp. ground flax with 6 tbsp. of water. Let sit for 10 minutes.
Let the vegan butter warm up to room temperature.
Add the brown sugar to a bowl and add the butter. Beat with a handmixer until well combined.
Add the sugar beet molasses, flax eggs, and vanilla and mix well.
In a seperate bowl whisk together the flour, baking soda and salt. Add the dry ingredients to the molasses mixture and keep beating it with your handmixer. You might have to use your hands since the dough gets pretty solid.
Flour a surfasce and roll out the gingerbread dough. Cut big rectangle shapes with a long knife.
Pre-heat the oven to 180 degrees Celsius. Bake the gingerbreads for 10 minutes.
Let them cool for 30 minutes preferably somewhere cold.
Melt the chocolate over a waterbath. Spread a teaspoon of chocolate onto each gingerbread piece and get creative with the decoration! Drizzle with a bit of chcocolate once you are done decorating. Let cool until the chocolate has hardened.
Store in a cookie tin for up to 4 weeks.