These chewy, warmly spiced cookies get their deep flavor from unsulfured molasses and a cozy blend of ginger, cinnamon, and cloves, with a flax-and-water gel standing in for eggs to bind everything into a soft, tender dough. The dough gets a quick chill before each portion is rolled into a ball, coated in a crackly sugar shell, and baked just until the edges set while the centers stay puffy and soft. As they cool, the crumb turns perfectly chewy with that classic crinkled, sugar-crusted top. It's a straightforward one-bowl bake that comes together with pantry staples, no fuss required. This one is a great fit for a plant-based cookie jar, holiday cookie swap, or anytime you want that old-fashioned molasses spice cookie without any animal products involved.
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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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