Ingredients

The following ingredients have 23 Servings
  • 1 cup white whole wheat flour (scooped and leveled)
  • 1 cup all-purpose flour (scooped and leveled)
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 cup coconut oil (soften not melted*)
  • 1/2 cup butter (cold and cut into 1/2 tablespoon pats)
  • 1 cup light brown sugar (scooped and leveled)
  • 1 large egg
  • 1/4 cup molasses
  • 1/3 cup turbinado sugar

Instruction

  • Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
  • Add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.
  • Next, using a stand mixer* cream the coconut oil, butter, and brown sugar together at medium speed. This will take around 3-4 minutes.
  • Crack the egg into the creamed mixture and add molasses as well. Mix on medium until combined.
  • Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough, but still be very easy to form a ball.
  • Wrap the dough ball with a piece of plastic wrap and then refrigerate for 30 minutes.
  • Using a 1.5 tablespoon cookie scoop, scoop cookie dough into hands and roll it into a ball.
  • Then, roll the dough in turbinado sugar* and place on the greased baking sheet. Make sure to leave 2 inches in between cookies becuase they will expand. Repeat until the baking sheet is full. 12 cookies will fit on a standard baking sheet.
  • Bake cookies at 350ºF for 10-12 minutes.
  • Remove from the oven, let sit for 2-3 minutes on the hot baking sheet and then transfer the cookies to a cooling rack.