Coconut Sugar Gingersnaps

By Peggie

Ingredients

• 2 cups (192g) whole-wheat pastry flour
• 2 1/4 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 6 tablespoons (90g) coconut oil, at room temperature
• 1/2 cup (96g), plus 1 tablespoon, coconut sugar, divided
• 1/2 cup (118ml) molasses
• 1 large egg
• 2 teaspoons vanilla extract

Preparation

Step 1

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt and cloves until well blended.

In a large mixing bowl or stand mixer, beat the coconut oil and 1/2 cup of the sugar on medium speed until fluffy. Scrape down sides of the bowl. Add the molasses and vanilla and beat until blended. Add the egg and beat to combine. Stir the flour mixture until no traces of flour remain. Refrigerate for 1 hour.

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop the chilled dough by level tablespoons and dip in the reserved sugar. Place sugar side up with 2 inches between cookies. Bake, rotating baking sheets once, until the edges are just set, about 12 minutes. Let cookies rest on baking sheets for 5 minutes. Transfer to a cooling rack and let cool completely. Store in an airtight container for up to 5 days.