Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add all your dry ingredients to a large bowl and whisk well. Then add the molasses and apple sauce and mix until no floury bits remain. Add 1-2 tablespoons of plant milk ONLY if needed. (If you weighing your flour, you won't need it.)
Divide the batter into 10 portions, rolling each one into balls that are approx 1-1.5" in diameter. Then roll them in the sugar (if using), slightly flatten them and place on your baking sheet.
Bake for 10 minutes, then remove from the oven and let cool for at least 5 minutes until set. Enjoy!
Weigh your flour for the most accurate results. If you do not have a kitchen scale, use two scant cups of oat flour. If using a scale, and not making any substitutions, you shouldn't need any of the plant milk.If scooping flour from a bag, (not recommended) you may end up with more flour than needed. So if your cookie batter looks too dry after mixing (it should be sticky and moist, refer to photos above) add 1-2 tablespoons of milk, as needed.Bake for 10 minutes, and not longer. These vegan ginger cookies may appear underdone at the 10 minute mark but they will firm up fairly quickly once out of the oven.Use a cookie scoop to get evenly sized ginger cookies. Or divide your batter into 10 equal portions before rolling your cookies.For a slightly crispier cookie, press them down before baking. For a fluffier, chewier ginger cookie, just roll them and bake. They won't spread much, but they will cook through in the 10 minute bake time.Use damp hands to roll your cookies to prevent the dough from sticking to your hands.Leftovers keep covered or in a sealed container at room temperature for 2-3 days. However, if you live in a hot/humid climate, the rolled sugar may melt at room temperature. Or you may freeze air tight for up to 2 months.