1. Grab a large mixing bowl and the wet ingredients first: maple syrup, aquafaba, candied ginger,  nut butter, molasses and vanilla. 
2. Whisk until combined.
3. Now add your dry ingredients. Mix with a wooden spoon first and then kneed with your hands until you cannot stir the dough.
4. If the dough is a little too sticky, do not add more flour. Wrap the dough in cling film and refrigerate for 30 minutes.
5. Preheat the oven to 180 Degrees Celsius.
6. Make little balls and roll the dough into raw cane sugar. Place them on a lined baking sheet, spread evenly.
7. Bake for 4 minutes and then rotate the cookies and bake for an additional 6 minutes until the top of the cookie is cracked and crinkled.
8. Place on a wire rack to cool completely. This recipe is amazing for the holidays to share with loved ones, a treat for yourself or as a food gift.

ENJOY THE MAGICK!