Gingerbread Cookies

By Jackie618

Ingredients

• 3/4 cup coconut oil, melted
• 1 egg or Egg Replacer
• 1 cup Sucanat
• 1/4 cup blackstrap molasses
• 2 cups whole wheat flour (I use soft white wheat)
• 2 teaspoons baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon each of ground cloves, nutmeg, and sea salt

Details

Adapted from skinnyms.com

Preparation

Step 1

Cream together oil and Sucanat. Add Egg or Replacer and molasses then mix in spices, soda and salt. Add flour last mix well if needed you may add up to 1/2 cup more flour to get a good dough consistency. Roll into walnut sized balls. May roll in Raw sugar in you want. Place on cookie sheet press down gently with hand to flatten. Bake at 350 degrees for 8-10 minutes longer if you like crunchy Ginger Snaps. Let cool for 3-5 minutes before removing from pan to cooling rack.