In a large bowl, combine the all-purpose flour, baking powder, brown sugar, cocoa powder, and gingerbread spice mix. Mix them thoroughly until well blended.

Add the plant-based milk and canola oil to the dry mixture. Knead the ingredients together to form a smooth dough.

Preheat your oven to 180 °C (350 °F) with both the top and bottom heat settings.

Prepare a baking sheet by lining it with parchment paper.

Roll out the dough to about 1 cm thickness on a lightly floured surface. Use cookie cutters to cut out your gingerbread shapes.

Place the cut-out cookies on the baking sheet and bake in the oven for about 10 to 12 minutes or until firm.

Once baked, remove the cookies from the oven and let them cool for a few minutes on the baking sheet.

While they cool, chop the chocolate into small pieces and melt it in a heatproof bowl set over a pot of simmering water.

Once melted, drizzle the chocolate over the cooled gingerbread cookies for a delicious decoration.

Allow the decorated cookies to dry for a few hours before serving.