Softbaked Ginger Bread Cookies

Ingredients:

• 2 cups flour 

• ¼ tsp salt

• 2 tsp baking soda

• ½ tsp ground clove

• ½ tsp ground ginger

• ½ tsp ground cinnamon 

• ¾ cup coconut oil

• 1 cup coconut sugar

• 1 pasture raised egg (or egg replacer)

• ¼ cup molasses

• ¼ cup cane sugar (optional)

Directions:

1. Preheat oven to 350 F. In a medium sized bowl combine dry ingredients. Set aside.

2. In a large bowl, use and electric mixer to combine coconut oil and coconut sugar.

3. Add egg (we were all out of eggs so opted for Bob’s Red Mill vegan egg replacer with this batch) and molasses, mix again, until well combined.

4. Pour dry ingredients into the bowl containing the wet ingredients. Using a spatula or wooden spoon stir until ingredients are well combined and a crumbly dough has formed.

5. Form dough into tablespoon sized balls. Optionally, roll each dough ball into a small bowl of cane sugar to coat. Place dough onto a lined baking sheet. Using your index and middle finger, lightly flatten each dough ball.

6. Bake in preheated oven for 10 min.