These soft, spiced cookies get their deep flavor from unsulfured molasses and a warm blend of ginger, cinnamon, and cloves, with a flax gel standing in beautifully for eggs to keep the dough tender. The dough chills just long enough to firm up before each portion is rolled into a ball and coated in sparkling cane sugar, giving every cookie that signature crackled, sugared top when it bakes. Pulled from the oven while the centers are still soft and puffy, they cool into that perfectly chewy texture molasses cookies are known for. It's a cozy, old-fashioned bake that fits neatly into a gluten free cookie jar, with all the rich spice and crinkled charm of the classic version.
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Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined.
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