These cookies are sweet, spicy, and have the perfect chew in the centre with a lightly crisp exterior. They totally remind me of the huge ginger cookies I used to eat at Starbucks!
Preheat oven to 350°F.
In a large mixing bowl combine the flour, spices, baking soda, and sea salt and set aside.
In another bowl whisk together the coconut oil, nondairy milk, brown sugar, molasses, and vanilla extract until well combined.
Fold the wet ingredients into the dry ingredients until half combined. Then add the chopped candied ginger (if using) and fold together until no dry ingredients are visible.
Grab about 2 tablespoons of cookie dough for a large cookie or 1 heaping tablespoon for a more regular sized one. Then roll into a ball in your hands and 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 for regular sized cookies and about 16 to 17 minutes for larger ones. Ensure you bake 1 baking sheet at a time on the middle rack.
Remove cookies from the baking sheets onto wire racks to cool.
Store cookies in a container between layers of parchment paper for up to 5 days.