I'm a cookie monster... you'll notice that. I made these ginger cookies incredibly gingery because that's the way I like 'em! By adding a bit more ginger, cloves, and cinnamon then a traditional recipe calls for and pieces of candied ginger I got the perfect bite.
ingredients (makes 12 large cookies):
2 C all-purpose flour
3 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1 tsp baking soda
1/2 tsp sea salt
1/2 C coconut oil (melted)
1/4 C unsulphured molasses
1/4 C non-dairy milk
1 C packed brown sugar
1 tsp vanilla extract
1/3 C chopped candied ginger pieces
1/3 C granulated sugar (for coating cookies)
Preheat oven to 350 F.
Combine the flour, spices, baking soda, and sea salt together and set aside.
In another bowl whisk together the coconut oil, non-dairy milk, brown sugar, molasses and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients. Without it being totally combined, add your chopped candied ginger and fold together until no dry ingredients are visible.
Grab about 2 tbsp of cookie dough and roll into a ball in your hands, then roll around in granulated sugar. Slightly press the cookie balls onto a baking sheet lined with parchment paper leaving a good amount of space between each cookie because they'll double in size.
Bake for 15 minutes. These are large cookies, but feel free to make them smaller if you want (baking time may vary). Remove cookies from the baking sheets to wire racks to cool.