These molasses cookies deliver that classic warm-spice combo of cinnamon, ginger, and cloves, with deep, dark molasses giving them that signature chew and color. The dough gets a quick chill to firm up before each portion is rolled into a ball and coated in sugar for that irresistible crackled, sparkly top. Baked until the edges just set while the centers stay soft, they cool into the perfect balance of crisp edge and chewy middle. Ground flaxseed mixed into a gel does the binding work here, keeping the texture tender without any egg in the mix. It's an easy one to keep on repeat all season, and it fits neatly into a vegan cookie jar. Simple pantry spices and a sugar-crusted finish make these feel special with very little effort.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until evenly combined.
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