3tablespoonsaquafaba, lightly beaten, or 1 flax egg (see notes)
Sparkling sugar, for rolling(substitute demerara or cane sugar)
Preheat the oven to 350F and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and allspice.
Mix together the melted vegan butter, sugars, molasses, and aquafaba. Add this mixture to the dry ingredients and use a spatula to combine well. The dough will be wet and sticky. Cover it and transfer it to the fridge. Refrigerate the dough for at least two hours, but preferably overnight.
Shape the dough into two-inch balls and roll them in sugar. Place the dough 2 inches apart on the cookie sheets. Bake for 10-12 minutes, or until the center of the cookies is puffed and cracked (I recommend checking them at 8 minutes, just in case they've cooked quickly). Allow the cookies to cool on a cooling rack before enjoying.
Allow cookies to cool entirely before storing. Cookies can be kept in an airtight container for up to 5 days.