Start by making your flax eggs. Take Flax seeds and grind them with a coffee grinder until it's flax meal. Take a small cup and mix 2 TB of the flax meal with 4 TB of water, stir and set aside.

Take your stand mixer with the paddle attachment or a large with a hand mixer. Add your vegan butter, oil, and sugars. Let this mix on medium speed for 2 minutes. It will become nice and fluffy. After two minutes, scrape the sides of the mixer down and add the molasses and flax eggs; mix this for another 2 minutes on medium speed. After two minutes, add the salt, cinnamon, cloves, and ginger, mix into the whipped mixture until blended. Now add your 4 cups of all-purpose flour, turn the mixer on slowly, so the flour doesn't fly everywhere, mix until just incorporated.

Now take the dough and place it either in the mixing bowl or wrapped in saran wrap and let sit in the fridge for about 30 minutes or overnight if you have time, but 30 minutes will work as well ( you can cook these straight away, but they may become flatter).

Once cooled, preheat your oven to 350 degrees. Take two cookie sheets and place a Silpat on them. Now take a small bowl, put about a half cup of sugar, and set it aside. Take a small cookie scoop or whatever size you wish, but I use a smaller one because I like smaller cookies. Take your cookie ball, roll it into the small sugar bowl, and place it on the cookie sheet. Continue with the rest of the cookie dough. My cookie sheet fits 12 cookies at a time. Cook for 8 minutes; do not overbake. They will be a little puffed up after baking but will come down to a crackly cookie. If your cookie is larger, it might take a few more minutes, probably around the 10-minute mark, but mine were done at 8 minutes for smaller ones. Let cool on the cookie sheet for a few minutes, and then remove to a cooling rack.

These freeze great!