Preheat the oven to 375°F and line your baking sheet with parchment paper. Set aside.

In a large bowl, add the ginger, maple syrup, molasses, apple sauce, and vegan butter. Mix well.

Combine the dry ingredients in another bowl.

Slowly add the dry mixture to the wet ingredients and stir until combined. You can manually mix the dough with your hands as it gets quite thick towards the end.

Form the dough into a ball. Take tablespoon-sized scoops and roll them into balls.

Arrange the cookie dough balls on the prepared baking sheet.

Flatten each ball with the bottom of a glass and sprinkle a small amount of granulated sugar on top of each gingerbread cookie.

Bake for 12 to 14 minutes.

Let the cookies cool on the tray for a few minutes, then transfer them to a wire rack.