Vegan Chocolate Men

Chocolate biscuits made with gingerbread man cutter and decorated with vegan marzipan, which I made myself from almond flour and rice syrup. This recipe needs further work done on it, because trying to make a rolled dough of the right consistency, I had to juggle with the ingredients a bit, but this seems to work so far:

Ingredients:

1/4 cup + 1 Tbsp sunflower oil
1/2 cup agave syrup
1 tsp vanilla extract
1/4 tsp almond extract
2 cups white flour
1/3 cup (unsweetened) cocoa powder
1/2 tsp baking powder
pinch of sea salt

Method:

Mix all wet ingredients in one bowl and all dry ingredients in another (I prefer to sift my dry ingredients). Add dry ones to the wet carefully, maybe in two batches, to see that the forming dough is not going to be too dry - it will be almost impossible to adjust. If you think it's too wet for a rolled dough, add some flour. Mix everything very lightly, not pressing the dough very hard. Form few balls if you like.
Then, using a rolling pin and a cookie cutter of your choice, make biscuits and place them on a baking tray, lined with parchment paper. These biscuits shouldn't spread, but I like to refrigerate them for 15 min before baking, and they retain shape perfectly.
Bake at 170C. It's hard to say how long they will need, because it very much depends on the size of your cutters and the thickness of the biscuits you rolled. My chocolate men are rather huge, but rolled as thin as possible, and were ready within 8-9 minutes.