Theses tasted good, but stuck together when I packed them up to share at work. Maybe packing with wax paper or tin foil in between layers will work.

Perfect!! I followed the baking instructions, and the tips about popping the dough in the freezer after rolling it out and again after cutting in the shapes helped it keep its form—I didn’t have notable spreading issues during baking. I did use blackstrap molasses, so I added a little more sugar than called for, and I wound up adding about a cup more flour, as well (I did not have whole wheat flour, and the conversion to all purpose always means you add more). I substituted pumpkin pie spice for cloves. I gave the icing recipe a shot, but I didn’t like the color I wound up with from my brand of soy milk. However, the cookies still taste great undecorated. These were my first attempt at vegan cookies, and I am impressed! Next time, I’ll try to avoid the substitutions and add a dash of salt.

Perfect semi sweet gingerbread! Bakes off beautifully and the lightness of the coconut oil shines through.