- 2 ½ cup all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup vegan butter, I use Earth Balance
- 1 cup brown sugar
- ¼ cup coconut oil, melted
- ¼ cup blackstrap molasses
- ¼ cup granulated sugar, for coating
In a small bowl combine flour, baking soda and powder, spices, and salt. In a separate bowl or stand up mixer, beat vegan butter and sugar until light and fluffy. Add oil and molasses and mix to combine. In several batches add the dry ingredients until a dough begins to form. Be careful not to over-mix.
Wrap dough in plastic wrap and chill for at least one hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Place rolling sugar in a small bowl. Spoon out 1 rounded tablespoon of dough and roll into a ball. Coat with sugar and place the prepared baking sheets. Repeat with remaining dough, leaving about two inches between cookies.
Bake for 10-13 minutes until the edges begin to firm. Remove from oven and allow to cool for 2-3 minutes. They will continue to harden as they cool. Transfer to cooling rack and allow to cookies to cool completely.
Serving and Storing - Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from freezer, roll in sugar, and bake!
Recipe Tips - For cakier cookies, add an extra ¼ cup of flour and bake for 2 minutes longer.
Calories: 148kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 98mg | Sugar: 13g | Vitamin A: 180IU | Calcium: 27mg | Iron: 0.9mg