PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
SERVES 20-24 cookies
¼ cup coconut oil, softened
¾ cup coconut sugar (reserve 1/4 cup for rolling)
¼ cup blackstrap molasses
1 large egg
2 cups gluten free flour
2 teaspoons baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
2 teaspoons ground ginger
pinch of cracked black pepper
Preheat oven to 350 degrees F.
Line a baking sheet with parchment or a silicone mat.
Combine butter and 1/2 cup coconut sugar.
Add in molasses and egg and stir until well combined.
In a separate bowl combine flour, baking soda and spices.
Add wet ingredients to dry until well combined.
Add remaining 1/4 cup coconut sugar to a bowl.
Roll dough into 20-24 balls and roll each one in coconut sugar.
Place on baking sheet and flatten firmly with palm.
Bake for 8-10 minutes (8 for softer cookies and 10 for crispy).
Let cool on sheet for 5 mins before removing to cool on a wire rack.
Will keep for up to 5 days in an airtight container.