Step 1

Add the vegan butter and brown sugar to the bowl of an electric mixer and cream them together. Then add the molasses and vanilla and mix them in.

Step 2

Add the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt and mix in with the wet ingredients using a spoon (don’t use the electric mixer for this part) until crumbly.

Step 3

Then add in the soy milk, only as much as you need so that the cookies can easily be rolled into balls. If your vegan butter has a higher water content, you might not need all the soy milk. I used all of it, but just know that you only need to use as much as required so that the dough comes together enough that it will easily roll into a balls.

Step 4

Preheat the oven to 350°F (180°C).

Step 5

Roll the balls in white sugar and place onto a parchment lined baking tray aiming for around 20 cookies. Flatten them with a fork.

Step 6

Place into the oven and bake for 12 minutes.

Step 7

Remove from the oven and allow to cool and firm up on the baking tray before moving them.