Step 1

Preheat the oven to 350F.

Step 2

In a small bowl combine the ground flax seed and water. Set aside for 15 minutes to gel-ify.

Step 3

In a large mixing bowl combine all of the ingredients: coconut sugar, flour, baking powder, cardamom, cinnamon, ginger, molasses, peanut butter, coconut oil, vanilla extract and apple cider vinegar. Add the flax egg. Stir to combine until you have a sticky dough -- it takes a bit of work to get it all saturated. If dough seems dry (like sticky sand) add 1-3 tablespoons warm water until it comes together.

Step 4

Scoop out golf-ball sized rounds of dough and form them into balls with your hands.

Step 5

Set the dough balls on a parchment-lined baking sheet about 1 inch apart.

Step 6

Use the tines of a fork to press the balls flat and create a cross-hatch pattern.

Step 7

Bake for 12 minutes on the center rack. Cookies will be soft to the touch and golden on the bottoms. They firm up as they cool.

Step 8

Remove from the oven and cool to room temp before dunking them in a big ol’ glass of almond milk. Cookies can be stored at room temp for 5-7 days in a closed container like a cookie jar or large mason jar.