Dairy Free Ginger Snaps

Dairy Free Gingersnaps

2 ¼ c all purpose flour
1 c Demerara sugar or brown sugar
¾ c coconut oil
¼ c mild molasses
1 egg
1 t baking soda
1 t ground ginger
1 t ground cinnamon
½ t ground cloves
pinch of salt

About ⅓ cup of white or raw granulated sugar for rolling

Preheat the oven to 375 degrees.

In a mixing bowl combine about half of the flour, the Demerara sugar, the coconut oil, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat until thoroughly combined. (The original recipe says to use an electric mixer, but I just used a wooden spoon.) Beat in the remaining flour until thoroughly mixed.

Shape the dough into 1 inch balls. Roll in sugar. Place balls of dough on a greased cookie sheet about 2 inches apart. Bake at 375 degrees for about 8-10 minutes until set and the tops are crackled. Cool the cookies on a wire rack.

Makes about 4 doz.