Vegan Chai Snickerdoodles

In a large bowl add ground flaxseed with 3 tbsp water. Let gel for 3-5 minutes.
Add the butter and sugar and lightly beat until fluffy.
Fold in the remaining ingredients and mix till dough is formed.
Place the dough in the refrigerator and let chill for at least 1-2 hours.
Preheat oven to 350 degrees.
In a small bowl, add 4 tbsp cane sugar and 1 1/2 tbsp chai spice and mix to combine.
Roll the dough into heaping tbsp sized balls and then roll in chai sugar mix to coat.
Place cookies on two baking sheets at least 2 inches apart.
Place in the oven to bake about 10-12 minutes when cookies start cracking and outer edges are becoming golden brown.
Remove from oven and tap on the counter two times to deflate.
Let cool for 5-10 minutes and enjoy. Keep leftovers in a airtight container for 3-5 days.