-
Preheat oven to 375 F.
-
Line 11"x 16"baking sheets with parchment or silicone mat.
-
In a large mixing bowl, cream butter and sugar.
-
Add syrup and aquafaba. Mix well.
-
In a small separate bowl combine flour cinnamon and ginger.
-
Add flour mixture to wet ingredients and incorporate well.
-
Add remaining ingredients and mix together.
-
With dampened hands form squashball-sized mounds and place on cookie sheet.
-
Flatten to disks about 3 inches in diameter and 1/2 inch thick. (You should fit about 9 per baking sheet.)
-
Bake for about 12-13 minutes.
-
Cool on pan for 10 minutes then remove to cooling rack.
-
These can be enjoyed immediately and will keep for a few days in sealed food storage container or a few months in freezer. Individually wrap in freezer bags to grab and go.