In a large bowl, cream together the plant-based butter, brown sugar, and granulated sugar until light and fluffy.

Add vanilla extract and molasses. Mix until smooth.

Add cinnamon, nutmeg, salt, ginger, cloves, baking soda, and baking powder. Mix until fully combined.

Gradually stir in the flour until the dough forms.

Fold in the vegan chocolate chips.

Chill the dough in the refrigerator for at least 1 hour.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.

Scoop 1-tablespoon portions of dough and place them on the baking sheet.

Bake for 13–15 minutes or until edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.