Gluten Free Vegan Molasses Cookies.

Mix your ground flax seed and water in a small bowl or cup and let sit for about five minutes until it turns to a gel like consistency.
In a medium bowl, combine flour, almond meal, spices, and baking soda and set aside.
In a large bowl, mix the buttery spread and sugar. Add the flax egg, vanilla, and molasses and stir.
Add the dry ingredients a little at a time and stir until combined.
Refrigerate the dough for at least a half an hour.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Take a small amount of dough and roll into a ball – it should be about ¾ of an inch in diameter. Roll in the granulated sugar and place on the parchment lined cookie sheet. Leave space in between the balls, these cookies will spread quite a bit. You should be able to bake a dozen at a time.
Bake at 350 degrees F for about 10 minutes. Ten minutes was prefect for my oven – the cookies were thin, but still soft and very chewy. Just a couple minutes more produced crispy cookies. So it’s a fine line between chewy and crispy with these.
Let cool for five minutes and then transfer to a plate to continue cooling. A wire rack isn’t recommended because these are fragile when they are hot.