In the bowl with an electric mixer, beat the vegan butter and coconut sugar until combined. Add molasses; beat until combined.
In a medium bowl, add together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
Add the flour mixture to the butter mixture and add the baking soda, water and chocolate chunks. Mix until combined.
Refrigerate the dough for 20 minutes to 1 hour
Preheat the oven to 350 degrees
After the dough has been refrigerated, using a cookie scoop or a spoon, form the cookies into balls.
Roll the cookies in coconut sugar
Bake for 10-12 minutes