Preheat oven to 350 degrees.
Line a baking sheet with a Silpat (or parchment paper).
In a medium-sized bowl, combine the dry ingredients: flour, spices, baking soda, salt and pepper. Set aside.
In the bowl of an electric mixer, beat together the vegan margarine, 1/4 C of sugar and brown sugar until light and fluffy.
Add the applesauce and molasses, scraping down the sides of the bowl between additions.
Slowly incorporate the dry ingredients on low speed just until combined. Avoid over mixing.
The dough will be very soft, however you can use a cookie scoop and proceed right to baking. They will spread slightly, so make them smaller than you think you need. I drop them right into the bowl of sugar and using a fork, toss to coat.
You could also refrigerate the dough to enable rolling, but I find the previous method was quicker and worked equally as well.
Once the balls are coated with the sugar, transfer to a baking sheet and roll in your hands to form a ball.
Using a small, flat-bottomed glass or bowl, flatten the balls to approximately 1/4" thickness. Remember to place at least two inches apart as they will spread.
I used a 1-1/4" scoop which after baking, made the cookies about 2-1/2".
Bake for approximately 10 minutes. The cookies will firm up as they sit.
Once the cookies have cooled and crisped up, they are ready to eat or...make ice cream sandwiches.
We used slightly softened So Delicious Dairy Free Almond Milk Ice Cream and that same 1-1/4" scoop. Press gently and evenly and they are ready to enjoy!