These cookies are very ginger. That is one thing about cooking vegan that many are unfamiliar with. The flavors of the ingredients become prominent, rather than the fat from non-vegan cooking. What you will need:
3 and 1/2 cups whole wheat pastry flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp allspice
1 tsp cinnamon
3/4 tsp ginger powder
1/2 tsp ground cloves
1/4 tsp sea salt
1/4 cup oil
3/4 cup molasses
1/3 cup water
Using a fine stainer, sift together all the dry ingredients into a large bowl and stir. Make a well in the center. Measure all the wet ingredients into a smaller bowl and mix with a fork until well combined. Pour into the well of the dry ingredients and stir until well mixed. No worries about over stirring this batter. Cover the batter and cill for several hours.
Preheat oven to 350. Using two pieces of parchment paper, one on top and one on bottom, roll out chunks of batter to cut in your favorite shapes. If making larger cookies, roll out the batter thicker to retain the shape. If making smaller cookies, roll the batter thinner or during baking the shapes will be lost. Place on cookie sheet and if baking larger cookies, bake for about 15 minutes, smaller cookies will only need eight to ten minutes. They will feel solid on the edges and softer in the middle, but look fully baked with the underside solid.
Remove from cookie sheet right away and allow to cool on a rack. Once cool, decorate till heart is content. Yum!