Vegan Ginger Cookies

So my newest endeavor is trying to cut back gluten in my diet. Which is totally ridiculous for someone who has a baking blog. Today I ate a slice of gluten free bread and then told my rommate that it seriously tasted like I was eating crumbs. CRUMBS.
I also tried signing up for weight watchers this week and was denied.
I think I've gone off the deep end.
I feel myself already becoming that crazed middle aged woman that is on some weird new LA diet every week and wears those shoes that are supposed to make your ass tighter. (I may or may not have already thought about buying those -no bigs).
But in my defense I have noticed since I cut back that I have more energy and feel less bloated. We'll see how long this lasts.
Anyways - here is a recipe I made a couple days ago for work. They are slightly crisp on the outside and chewy on the inside and pretty damn good and so simple to make.

Vegan Ginger Cookies
from Vegan with a Vengence

Ingredients:

4 tablespoons turbinado or demerra sugar (regular sugar will work as well but coarse is best)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup soy milk
1 cup sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.
Sift together the flour, baking soda, salt, and spices. In a separate large mixing bowl, mix together the oil, molasses, soy milk, sugar, and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1-inch balls, flatten into a 1 1/2-inch diameter disk, press the cookie tops into the turbinado sugar and place 1 inch apart sugar side up on a prepared cookie sheet.
Bake 10 to 12 minutes (don't overbake!), let cool on cookie sheets for 3 to 5 minutes, and transfer to a cooling rack.