Place coconut oil, coconut sugar, salt and Molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth, add the egg.
Sift the flour, cocoa, baking soda, Mint Cocoa blend and gingerbread spice mix and add to the bowl with the rest of ingredients. Reduce the speed of mixer to low and mix until the dough comes together.
Transfer the dough onto a lightly floured surface and knead gently.
Place cookie dough on a sheet of parchment paper. Top it with another piece of parchment paper and roll out 1/4 inch thick.
Lightly flour the cookie stamp of your choice (shake of any excess) and stamp the dough firmly.
Using a circle cookie cutter or glass cut out the pieces of imprinted cookies.
Place cookies on a baking sheet lined with parchment paper (about 1-inch apart).
Bake for 9-10 mins or until firm to the touch.
Remove cookies from oven and let cool completely before transferring to cooling rack.
Make a glaze by whisking together oat milk, maple syrup and Mint Cocoa blend.
Using a pastry brush lightly glaze all the cookies.Enjoy!