Chewy Ginger Molasses Cookies
Serves: 2 dozen cookies
  • ½ cup Coconut Oil, melted
  • ⅔ cup Coconut Palm Sugar
  • ⅓ cup Molasses
  • 1 Large Egg
  • 2 cups Gluten Free Oat Flour (use whole wheat if gluten free is not a concern)
  • 2 teaspoons Baking Soda
  • 1¼ teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ¼ teaspoon Salt
  • ¼ cup Fine Turbinado Sugar
  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a mixing bowl, beat together the coconut oil, coconut palm sugar, and molasses until smooth and well combined. Beat in the egg.
  3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Add the flour mixture to the wet ingredients and mix until just combined. Mixture will be a bit sticky.
  5. Roll scoops of dough (about 2 tablespoons in volume) into balls. Roll the balls of dough in the fine turbinado sugar until the outside is coated. Place dough balls on the prepared cookie sheets 2 inches apart.
  6. Bake in the preheated oven for 8-10 minutes. Do not over-bake. Cookies should be soft in the center, almost seemingly under-done, When they cool they will be the perfect texture.
Recipe by The Kitchen McCabe at