Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside

In a medium bowl, whisk together the flour, spices, baking powder, and salt. Set aside

In another medium sized bowl, cream together the palm oil, sugar, and molasses using a hand mixer, then add in the vanilla and rice milk and cream together again until creamy.

Add the flour mixture to the palm oil mixture and blend together using a hand mixer until a thick dough forms. The dough should be thick and not sticky

Roll the dough into 1-inch balls and roll the cookie dough balls in sugar

Place the cookies on the prepared baking sheet at least 1-inch apart and slightly flatten the cookie balls

Bake for about 12-14 minutes in the preheated oven: 12 minutes for cookies that are slightly chewy in the middle, and 13-14 minutes for crispy cookies.

Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack

Store in an airtight container for up to 4 days. Leave these on a wire rack for a couple of hours before storing if you want them to stay crispy