In a large bowl, beat together honey, soy lecitine, and the lemon and orange peel. If you use flaxseed instead of soy lecitine, soak them in a little bit of water for 2 hours and blend well.
Add the rest of the ingredients and stir well. The dough will be stiff and sticky. If needed, add a little bit of water to be able to form the dough.
Cover the bowl and put into the fridge overnight.
The next day: Preheat the oven to 350°F (180°C).
Lightly grease a cooking sheet.
On a floured surface, roll the dough open and cut out cookies in your preferred shape and transfer to the sheet.
Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. The cookies will be still soft and will harden when cooling down.
Store the cookies in an airtight container with a slice of apple (for its softening powers). If you make the lebkuchen 2 to 3 days ahead of time, they'll taste even better and be softer. They'll last for several weeks.