Prepare the flax egg by mixing 1 tablespoon of flax mea with 3 tablespoons of cold water. Rest for 15 minutes in the fridge.

Cream the soft vegan butter and the sugar until well mixed (you can use a hand mixer or I used a folk and a wooden spoon later.

Add the molasses, freshly grated ginger and flax egg and mix until well combined.

In another bowl, mix all dry ingredients and then add the flour mix in batches to the wet ingredients until all the flour is incorporated.

Cover the bowl with foil and let the dough rest for one hour in the fridge.

After the dough was chilled, preheat the oven to 350 F

The recipe yields for either 12 giant or 16 regular size cookies.

Remove the dough from the fridge and shape into 12 or 16 balls with your hands, rolling each ball in the granulated sugar before placing it on a parchment paper lined baking sheet. Leaving enough space between the cookies. You will likely need to bake 2 sheets of cookies.

Bake each sheet of cookies for about 10 minutes (regular size) or about 12 minutes (giant size) until brown. Cool cookies on a wire rack.