Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.
Add the spices, baking powder, soda and mix.
Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.
You can possibly make these with just tahini. Add more tahini instead of oil. The flavor of tahini will be quite strong then.To make these gluten-free: Mix of equal amounts (1/4 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Add all of the flour and mix in. Let it chill for 5 mins. If the mixture is wet, add 1 -2 tbsp more oat flour and mix in.Nutritional values based on one serving