• In a small bowl, stir the flaxseed meal and water and set aside.
• In a large mixing bowl or the bowl of your stand mixer, using the paddle attachment, cream plant-based butter and sugar for 1-2 minutes. It should be light, fluffy, and creamy.
• Add in the flax egg made before, molasse, and vanilla extract, and beat for a few seconds to incorporate.
• In another bowl, whisk the dry ingredients: flour, cinnamon, ginger, allspice, baking soda, and salt.
• Pour the dry ingredients onto the creamed butter.
• Beat to incorporate and form a sticky cookie dough.
• Cover the mixing bowl with plastic wrap and chill the dough for 30 minutes.
• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper, don't grease the paper.
• Prepare a small bowl with extra sugar.
• Scoop out one tablespoon of batter and roll it into a ball. Roll into white sugar to coat, then place the cookie dough ball on the prepared baking sheet and flatten with the back of a glass.
• Repeat until all the dough has been used - makes about 24 cookies - leave 2 inches of space between each cookie.
• Bake in the center rack and below the center rack for 8-10 minutes.
• Cool down for 10 minutes on the baking sheet before transferring them to a cooling rack.

Storage

• Store in a sealed jar for up to 1 week or freeze for up to 3 months in zip-lock bags and thaw at room temperature the day before.