In a large mixing bowl, combine flax, milk, and oil.
Add molasses and sugar and beat until smooth.
Mix in flour, baking soda, ginger, cinnamon, and nutmeg until evenly combined.
Cover and transfer the dough to the fridge to chill for 20 minutes. During this time the dough will thicken and be easier to roll.
Preheat oven to 350°F.
Roll dough into balls, roll in sugar if desired, then place on baking sheet. Gently press the tops down to flatten slightly.
Bake 10 minutes. Cool for 2 minutes, then use a fork or the back of a spoon to flatten the cookies. This will make them chewy and less cake-y. Cool another 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Oils: Use all coconut oil for a crispier cookie. Swapping out some of the coconut oil for an oil high in unsaturated fats (avocado oil, vegetable oil, canola oil) makes the cookie slightly softer and more tender.Sugar: Brown sugar will yield a slightly softer, moister cookie.Gluten-Free Option: Swap the all purpose flour for a gluten-free all purpose flour blend. I recommend Bob's Red Mill*.