• Add the cashew butter, soft brown sugar, molasses, aquafaba, and vanilla extract to a stand mixer or large bowl and whisk for a couple of minutes until all the ingredients have been mixed throughly.
• In a separate bowl, sieve together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
• Add the dry ingredients to the bowl/mixer along with the wet ingredients and mix until they form a dough. If you're not using a stand mixer, use your hands to bring the ingredients together to form a dough. Cover the dough with clingfilm and refrigerate for at least an hour.
• Meanwhile, preheat your oven to 175°C (350°F).
• Mix together the granulated sugar and ground cinnamon in a small bowl.
• Once the cookie dough has been chilled, divide the dough into 12 sections and roll them into balls with your hands. Roll the cookies in the cinnamon sugar and place them on a baking sheet lined with parchment paper. Use the back of a spoon to flatten the cookies.
• Bake the cookies for 10 minutes. Allow the cookies to sit on the baking tray for 2 minutes before transferring them to a cooling rack to cool completely.

Storage

• These cookies will be slightly firm/crunchy once freshly baked and will soften after the first day. They will last in a sealed container for up to a week.