Step 1

Preheat oven to 350 °F (175°C) with 2 shelves placed near the middle of the oven. Then line 2 large baking trays with parchment paper or silicone baking mats.

Step 2

To a medium bowl add the flour, ground flax, ginger, baking soda, cinnamon, salt, nutmeg and cloves. Mix them together.

Step 3

To a large mixing bowl or stand mixer add the vegan butter and both sugars. Beat them together until fluffy.

Step 4

Add the molasses and vanilla and mix again until combined.

Step 5

Gradually add the flour mixture to the butter mixture, mixing between each addition until it's combined well and a slightly sticky, rich, dark, cookie dough is formed.

Step 6

Roll into balls of about 3 tablespoons in size. Roll each ball in a small bowl of granulated white or cane sugar so it sticks all around the outside, then place them on the trays with at least 3 inches of space around each one. Leave them as they are in balls. Don't squash them down.

Step 7

Place near the centre shelf of the oven and bake for 13 to 15 minutes, depnding on how well done you like your cookies. I cook mine for 14 minutes. Once done they will have flattened but will look quite puffy with some cracks on top. They will also be extremely soft if you poke them.

Step 8

Remove from the oven and leave them on the baking tray to cool. Don't try to move them as they will be too fragile. They firm up as they cool and will also deflate a bit and crack more.