Dessert
Vegan
Ingredients:
1/2 cup coconut oil, soft, not melted 1/3 cup packed dark brown sugar 1/3 cup granulated sugar 1/3 cup unsulphured blackstrap molasses 1 tsp vanilla extract 2 cups all purpose flour, spooned & leveled 2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground ginger 1/2 tsp ground cardamon 1/2 tsp fine sea salt 1 TBS water, more if necessary Sugar for rolling
Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the coconut oil, brown sugar & granulated sugar. Add the molasses and vanilla and mix again. 2. In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamon and salt. gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 TBS water. 3. Preheat the oven to 350. Line baking sheets with parchment paper. 4. Use a 2-inch cookie scoop, or a teaspoon, scoop the dough and use your hands to roll it into balls. If the dough feels too dry, mix in 1/2 TBS additional water (though the warmth of your hands will help the dough hold together). Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls. 5. Bake for 10 minutes, until the cookies are puffed and cracking on the top. 6. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.