Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, whisk the flaxseed meal and water then let sit for 5 minutes to thicken.

In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.

In a large mixing bowl, cream the softened vegan butter and brown sugar until light and fluffy.

Beat the molasses and the prepared flax egg into the butter mixture until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until a uniform dough forms.

Roll the dough into 1-inch balls and roll each ball in granulated sugar until coated.

Place the balls on the prepared baking sheets spaced 2 inches apart.

Bake for 8 to 10 minutes until the edges are firm but the centers remain slightly soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.