3Tablespoonsunrefined cane sugar or Turbinado sugar for rolling
Preheat oven to 350 degrees. Line a metal baking sheet with parchment paper or prepare a baking stone. Set aside
In a medium bowl, whisk together the dry ingredients (the flour, flaxseed, baking soda, spices, and salt).
In a smaller bowl, using an electric hand mixer, beat the palm shortening and molasses together until blended. Add the flaxseed meal, sugar, Stevia, and water and beat again until creamy.
Add the dry ingredients to the wet ingredients and blend well. The dough will look a bit crulby but should stick together when rolled. If it seems a bit too dry, add water 1 teaspoon at a time until the dough sticks together well but is not wet. The dough should be like playdough.
Take a scant Tablespoon of dough and roll it into a ball. Press the top of the cookie dough ball into some granulated sugar and flatten slightly on the baking sheet, sugar side up.
Bake cookies for 10 minutes. If you want a softer and chewier cookie, then bake for 7-8 minutes.
Remove from the oven and let rest on the cookie sheet for 5-10 minutes before removing to a cooling rack.
If you want to keep your cookies soft, store them with a piece of gluten-free bread or another piece of moist baked goods (like muffins). This will keep your cookies from turning crisp.
If you want to get really crispy cookies, leave them on the cooling rack for several hours before storing in a container.