Chewy Double Ginger Molasses Cookies

Step 1

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, ginger, cinnamon, and salt. Set aside.

Step 3

Using an electric mixer with a paddle attachment, cream together the coconut sugar, coconut oil, molasses, vanilla, and milk until combined and fluffy (roughly 1 min on medium speed).

Step 4

Reduce speed to low and gradually add the dry ingredients until a dough forms, scraping down the sides of the bowl as needed.

Step 5

In a small bowl, stir together the turbinado sugar and ginger crystals. Scoop about 1½-2 Tbs of dough and roll it into a ball in your hands. Firmly roll the dough ball in the ginger-sugar mixture, coating it as much or as little as you like. Place the ball on the baking sheet and press down slightly with your fingers to create a dough "patty." Repeat with the rest of the dough.

Step 6

Bake 10-12 mins, until they are puffy and have spread slightly. They will firm up as they cool.

Step 7

Allow to cool 10 mins on the baking sheet, then transfer to a cooling rack to cool completely.

Step 8

Store in an air-tight container at room temperature up to 7 days.