First, create the vegan egg by adding Ener-g egg replacer and the water in a small bowl. Set aside for 3- 5 minutes while you cream the butter and sugar together.

Next, combine the butter and brown sugar into a mixing bowl. Then beat the butter and sugar until creamy and fluffy for about 3 minutes. 

Next, add in the vanilla, and add half of the flour. Continue to mix on low while adding in the molasses, arrowroot powder, salt, cinnamon, baking soda, and baking powder. Then, add the rest of the flour and stir until a soft sugar cookie dough forms.

Then, use a medium cookie scoop and roll each ball of dough in your hands to form a perfect circle.

Roll the cookie dough around in a small bowl of raw sugar until all sides are coated and place the cookie dough on a parchment-lined baking sheet.

Then the cookies take a little nap in the fridge for 30 minutes to prevent them from spreading.

Bake the cookies at 350 degrees for 7-10 minutes. Remove the cookies from the oven and drop the baking sheet on the counter. This is called “banging” and helps make the cookies extra chewy by deflating them a little while they are still warm.

Remove the baking sheet and allow them to cool completely on a cooling rack. Enjoy!