In a bowl, beat the nut butter, oil and coconut sugar together. Add the egg and molasses and beat well. Add in the flour, spices, baking soda and mix well. If the batter looks too dry, you may add 1-2 tbsp milk if needed.
Cover and allow to chill for 15-30 mins.
Divide the dough into small batches, and roll out on a floured surface. Roll out dough to desire thickness and using a cookie cutter cut out mini gingerbread men. I prefer thin gingerbread men so like to keep it thin.
Line a cookie baking tray with baking paper and bake cookies for roughly 8-10 mins depending on thickness.
Set aside and allow to cool. The cookies should harden.
In the mean time melt dark chocolate in a double boiler, take cookies and dip them. You can even sprinkle additional toppings on top - if desired.
Store in an airtight container to preserve freshness.