Combine flour, salt, spices, and baking soda in a bowl. Set aside.
In the bowl of stand mixer or using a hand mixer beat the coconut oil for about 30 seconds. Add coconut sugar and beat for a minute longer until fluffy. Scrape down sides of bowl as needed.
Add flax egg and molasses. Beat to combine.
Add flour mixture a little at a time to wet ingredients and mix to incorporate.
Once all flour has been incorporated divide dough into two pieces and flatten into a disc. Wrap each disc in plastic wrap and refrigerate for about 30 minutes.
Roll dough on a floured surface to ⅛ - ¼ inch thickness. If dough is too hard allow to warm slightly and then roll out. Use cookie cutters to cut shapes and carefully transfer to baking sheet. If the dough becomes too soft to work with simply pop back in the fridge to firm up a few minutes.
Alternatively you can break off pieces of the dough and roll into balls. Then use the palm of hand to flatten into cookie shape.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Bake cookies for 8-10 minutes. 8 minutes for a soft, tender cookie and longer for a crisper cookie.
Allow to cool on pan for a few minutes before transferring to a cooling wire.
