Holiday Ginger Spice Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Molasses or sorghum

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 cup Coconut palm sugar
  • 1/2 tsp Sea salt
  • 2 cups Whole wheat flour, white

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 1 tsp Water

Found on skinnyms.com

Description

Ingredients

• 2 cups white whole-wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice (optional, cloves)
• 1/2 cup coconut oil, softened
• 1 cup coconut palm sugar, plus a little more for rolling
• 1 large egg
• 1/4 cup molasses or sorghum
• 1 teaspoon water

Directions

• Preheat oven to 350 degrees. Line cookie sheet with parchment paper or use a nonstick cookie sheet.
• Sift together flour, salt, and spices in medium bowl, set aside.
• In a large mixing bowl, using an electric mixer, beat coconut oil and sugar until a creamy consistency and well combined. Add in egg, molasses, and water and beat just until combined. Stir in the dry ingredients and mix with a large spoon until incorporated. Allow dough to rest 10 minutes at room temperature before shaping.
• Shape dough into 1-inch balls, roll balls in additional sugar, place on parchment paper, and slightly flatten with fingers or bottom of a glass. Leave about 1-inch between cookies.
• TIP: For more festive cookies roll in Turbinado sugar which has larger crystals.
• Bake for 10 minutes for softer cookies and 12 minutes for crispier cookies. Leave on cookie sheet about 4-5 minutes and transfer to a wire rack to cool completely. Store in an airtight container. For best results, do not refrigerate.