Ingredients

The following ingredients have 32 Servings
  • 2 cups of white whole wheat flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons cinnamon
  • 1.5 teaspoons ground ginger
  • 1/4 teaspoon kosher sea salt
  • 2/3 cup coconut oil
  • 3/4 cup turbinado sugar (also called sugar in the raw)
  • 1 chia or flax egg (1 tablespoon ground flax seed or chia seed + 3 tablespoons water)
  • 1/4 cup unsweetened almond milk
  • 4 tablespoons molasses
  • 1 heaping tablespoon fresh ground ginger
  • Optional: extra sugar for the top of the cookies

Instruction

  • Pre-heat oven to 350 F.
  • Line a rimmed baking sheet with parchment paper or a silat mat and set aside.
  • In a medium bowl, sift together white whole wheat flour, baking soda, cinnamon, ground ginger, and salt. Gently toss together and set aside.
  • In a large bowl combine coconut oil, turbinado sugar, chia/flax egg, almond milk, fresh ground ginger and molasses. Using a hand mixer, blend until well combined.
  • Slowly add the dry ingredients to the wet ingredients and continue to blend until you have a thick hearty dough.
  • Scoop one tablespoon of the dough into your hands and roll into a small ball. Place on baking sheet and flatten out a bit, continue until you have 12 cookies on the baking sheet.
  • Optional (but beautiful + delicious) top each cookie with an extra sprinkle of turbinado sugar.
  • Pop into the oven for 10 minutes or until set through and fragrant.  Transfer cookies to a wire cooling rack and repeat until all of your cookies are done.
  • Store cookies in an airtight container in your fridge for up to 10 days.  Enjoy!