Dairy Free Ginger Snap Cookies
Ever since trying out this recipe in the fall, I have been asked to make these cookies for every single family gathering. They're awesome.
(yields 6-8 dozen - depending on how big you make your cookies)
5c AP flour
4 tsp baking soda
4 tsp cinnamon
2 tsp ground cloves
2 tsp ground ginger
2 c packed brown sugar
1 1/2 c coconut oil
1/2 c dark molasses
(some white sugar for rolling the cookies in)
Mix flour, baking soda, cinnamon, cloves, and ginger in a bowl, set aside. Beat brown sugar, melted coconut oil, molasses, and eggs in a mixing bowl until light and fluffy. Add flour mixture gradually, until blended (the dough will be just a bit on the dry side - that's ok!) Roll the dough in your hands into approx 1-in balls and roll in sugar. Place on a cookie sheet ( I line w/ parchment paper) - no need to flatten dough. Bake at 350 F for about 10 minutes.
I know it sounds like A LOT of cookies, but for real, just make the whole batch. You'll be glad you did. BIG props to Mary W. for this recipe!