Preheat oven to 350°F
Prepare your flax egg. Add 1 tablespoon of flax meal with 3 tablespoons of water and set aside for roughly 5-10 minutes or until a yolky consistency has formed.
Process 1/2 cup of oats in a food processor to blend into a flour. Next, combine all dry ingredients together in a bowl. I used my kitchen aid to mix all ingredients together, but you can mix it by hand as well.
Combine all wet ingredients together in a bowl. Let coconut oil cool a bit before adding it to the egg+molasses mixture.
Add wet ingredients to dry ingredients, and mix until well incorporated. Again, I used my kitchen aid to do the mixing for me, but mixing by hand should work just as well.
I used a melon ball scoop to measure out my cookies, about 2 tablespoons of batter. The batter will be quite sticky. Scoop batter and roll into a ball, option here to roll in sugar then place on a lined baking sheet. For a flatter ginger cookie, gently press the ball down with your palm before going into the oven.
Cookies will spread out significantly in the oven so make sure you leave enough space between each cookie. ( I baked 6 cookies first, then the last three)
Bake for 10 minutes. IMPORTANT: let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.