In a small bowl, combine the ground flaxseeds and cashew milk. Give the mixture a quick stir and set aside for 5 minutes.

In a large mixing bowl, whisk the coconut oil, coconut sugar, molasses, the flaxseed/milk mixture and the vanilla extract until well combined.

In a medium bowl, combine the spelt flour, arrowroot flour, cinnamon, ginger, nutmeg, cloves, baking soda and sea salt. Give the ingredients a quick stir to ensure they are well combined.

Add in half of the dry ingredients and stir using a wooden spoon until well combined.

Add in the other half of the dry ingredients and stir until there is no visible flour left.

Cover the dough with plastic wrap or place in an airtight container and refrigerate for an hour.

Place the sugar in a bowl. You will be using this sugar to coat the cookie dough balls before placing them on the cookie sheet.

Remove the chilled dough from the fridge. Scoop out a heaping table spoon of dough, then using your hands roll it into a ball. Toss in the sugar until well coated then place on your prepared cookie sheet. Continue until all the dough is used up.

Bake for 11-13 minutes. Mine took exactly 11 minutes but keep an eye on them. The edges should be set and the tops should have a bit of cracking.

Remove from the oven and let cool on the cookie sheet for 5 minutes then transfer them to a cooling rack. 

Let cool completely, serve and enjoy.