If you use gluten-free flour that doesn't already include it: 1/2 teaspoon xanthan gum or guar gum
5/8teaspoondried ginger powderincrease to 1 1/4 teaspoons if you are using sugar as the sweetener
3/8teaspoonground clovesincrease to 3/4 teaspoon if you are using sugar as the sweetener
3/8teaspooncinnamonincrease to 3/4 teaspoon if you are using sugar as the sweetener
6tablespoonssugar for rolling cookies in
Preheat the oven to 350 degrees.
If you are using flax eggs, stir together the ground flaxseed and water.
If you are using dates, put them and the egg (or flax egg), the liquid sweetener, and the oil into a food processor and blend until the dates are in tiny pieces and paste-like.
Add all of the rest of the ingredients except for the optional sugar-for-rolling-in, and blend until you have a smooth dough. (If you are not using dates, you can stir the ingredients together in a bowl instead of using a food processor.)
Use either a medium cookie scoop or your hands to make a one-inch ball of dough.
If you are using the optional sugar, roll the ball of dough in it.
Flatten the dough ball into a cookie-shape and place it on a nonstick baking sheet.
Repeat with the rest of the dough. The cookies don't spread much while they bake, so if you are short on space, it is okay to space them close together on the cookie sheet - an inch apart is plenty, and more is fine too.
Bake for 11 minutes.