Chewy Gingerbread Cookies (vegan option)

Preheat the oven to 350 °F (175 °C). In a large bowl, mix the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
2 1/4 cups (292 grams) flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 1/2 teaspoons ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon salt
With an electric mixer, beat the sugar, olive oil, and molasses on medium for 5 minutes. Add the egg, and beat for 1 minute on low. Scrape the sides of the bowl and then beat for another minute. Slowly add the dry ingredients and mix on medium for 2 minutes.
2/3 cup brown sugar, 1/4 cup (60 ml) olive oil, 1/3 cup (117 grams) molasses, 1 large egg
Add the crystallized ginger and mix until combined.
1 1/4 cups (170 grams) crystallized ginger
Roll each cookie into a 1 3/4-inch ball and flatten them slightly with your fingers.
Press each side of the cookie in sugar, which has been mixed with the orange zest, if using, and place them on a Silpat or a cookie sheet with parchment paper.
Bake for 13-15 minutes. As soon as they’re crackly, I take them out. If they’re not crackly, they’re not ready.
Cool the cookies on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Keep in an airtight container for up to 5 days. They freeze great.