Gluten-Free Ginger Molasses Cookies

• ⅔ cup Wholesome Sweeteners organic cane sugar
• ⅓ cup Wholesome Sweeteners organic light brown sugar
• ¼ cup Wholesome Sweeteners organic blackstrap molasses
• 1 egg
• ⅔ cup Goodness Me! organic coconut oil, softened
• 2 cups Bob's Red Mill gluten-free all-purpose baking flour
• 2 tsp baking soda
• ½ tsp sea salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg

1. Preheat the oven to 350°F.
2. Cream sugars, molasses and egg until smooth. Add in the oil and combine.
3. In another bowl, combine the dry ingredients.
4. Slowly mix the dry ingredients into the wet making sure to scrape down the sides.
5. Refrigerate the dough for 30 minutes to 1 hour to give you the best cookie result possible.
6. Roll into 2-inch balls and roll in additional cane sugar.
7. Place 2 inches apart on a greased baking sheet and bake 12-15 minutes or until golden and still soft to the touch.
8. Remove carefully and immediately from the baking pan and let cool on a wire rack.

*** CHILL YOUR DOUGH: This helps your cookie brown, spread less, and develop a richer chewy texture.