Combine water and flax meal in a small bowl. Mix well. Let sit for 5-10 minutes, until consistency is thick and gel-like.
Cream together vegan butter, brown sugar and granulated sugar about 1-2 minutes, until light and fluffy. Add the flax egg, molasses, and vanilla and mix until combined.
In a medium bowl, whisk together gluten-free flour blend, xanthan gum (if using), salt, baking soda, baking powder, cinnamon, ginger and gloves. Gradually add the flour mixture to the wet ingredients and mix until combined.
Chill the dough in the refrigerator or freezer at least an hour, until completely firm. Dough should not be sticky.
Scoop out in 1 inch balls and roll in granulated sugar before placing on a baking sheet lined with parchment paper. Bake at 350F for 10-12 minutes, until edges are set.
Remove from over and let sit for 5 minutes before moving to a cooling rack to finish cooling. Cookies will get chewier the longer that they sit.
Makes approximately 18 cookies.