1. Preheat the oven to 350 degrees and line two cookie sheet with parchment paper.

2. In a large bowl, sift all dry ingredients (flour through nutmeg) until well mixed. Set aside.

3. In the bowl of a stand mixer (or with a bowl and hand mixer), cream the plant-based butter until light and fluffy, then add brown sugar and beat until well combined.

4. Next, beat in molasses and vanilla, until mixture is smooth.

5. Gently add flour mixture to molasses mixture and stir/mix with a wooden spoon or by hand until dough comes together. The dough will be a bit crumbly. Add in 4 tbsp of soy milk and if dough still does not come together, add another tbsp. of milk so that it sticks together.

6. Use a tablespoon to drop equal sized rounds onto your prepared cookie sheet, leaving 2 inch between each cookie. If desired, toss cookie dough balls in coarse white sugar to coat before putting on cookie sheet.

7. Use a fork to gently press down each cookie to flatten slightly, then bake for 10-11 minutes or until the cookies are just set at the edges.

8. Remove from oven and let cool on pan for at least 5 minutes before removing to cool completely on a cooling rack.