Preheat oven to 350 F. Cream butter and sugars in a mixer with the paddle attachment, then add vanilla.

In a small bowl, prepare flax egg and allow to thicken for a few minutes. In a separate bowl combine all dry ingredients. Add flax egg to wet ingredients and combine well. Then add molasses.

Gradually add flour mixture to wet ingredients. If mixture is too sticky, add a little more flour about 1/4c at a time. If mixture is too dry, add water about 1 tbsp at a time. Transfer dough between two pieces of parchment. Cut dough, remove dough scraps and transfer parchment to a cookie sheet for baking. Repeat process for gingerbread house or cookies.

Bake for 8-12 minutes or until edges are slightly darker. If your oven runs hot, start at 8 minutes! Allow to cool completely on cookie sheet before transferring. If making pieces for the house, prepare house one day prior to decorating to allow cookies to crisp and become more sturdy.

Open one can of chickpeas (540ml) and strain liquid. Pour liquid into a mixer with paddle attachment and add cream of tartar. Whip aquafaba on high for about 10 minutes or until mixture has quadrupled in volume and resembles a meringue.

Bring speed down to stir, add vanilla, white food color and slowly add icing sugar. Mixture should be completely stiff- add water 1 tbsp at a time to create a stiff peak consistency. Your icing is ready!

From here, portion out icing about 1 cup and gradually add 1/4 tsp of water until mixture. is at desired consistency.