Instructions

1. Prep: set a lined baking sheet off to the side and make the flax egg. Set aside for 5 or so minutes, to thicken.
2. Wet Ingredients: add the nut butter and sugar to a large bowl and use a handheld electric mixer to beat until well-combined, 45 seconds to 1 minute. Then, add the maple syrup, molasses, and flax egg to the bowl and beat again until smooth.
3. Dry Ingredients: add the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt to the bowl. Use a spatula to mix the dry ingredients together first, then fold then into the wet ingredients, using your hands if necessary. You should end up with a ball of dough that is slightly sticky.
4. Chill: place the dough in the refrigerator and chill for 30 minutes to 1 hour. In the meantime, preheat the oven to 350F.
5. Sugar Topping: Place the turbinado sugar into a small, shallow bowl. Use a 1 1/2 tablespoon cookie scoop (or a large spoon) to form 12 even balls. Roughly form the cookie dough into a ball using your hands, then press each ball into the sugar to flatten it slightly and coat the top of the cookie with crystals. Place the cookie sugar-side up on the baking sheet and repeat with the remaining dough.
6. Bake: bake for 8 to 10 minutes, until the cookies have spread and have a craggy texture to them. Remove the baking tray from the oven and let the cookies cool (and firm up) on the baking sheet for at least 10 minutes, before using a spatula to transfer them to a cooling rack.
7. Serve: serve slightly warm, or let cool completely and enjoy. Leftovers can be kept in a container with a loose-fitting lid at room temperature for up to 5 days.