Vegan Lemon Gingersnaps

1/2 cup coconut oil, at room temperature (still semi-solid)

1 cup light brown sugar, packed

1 cup molasses

2 lemons, zested and juiced

2 tsp. ground cinnamon

2 tsp. ground ginger

2 tsp. ground nutmeg

1/4 tsp. ground cloves

2 tsp. baking soda

1 tsp. kosher salt

2 1/2 cups all-purpose flour

1/2 cup granulated sugar

1. In the bowl of a stand mixer fitted with the paddle attachment, add coconut oil and brown sugar, and beat until creamy and fluffy.
2. Add molasses, lemon zest, and lemon juice, and mix again until combined.
3. Add spices, baking soda, and salt, and mix again until well combined.
4. Gradually add flour to the mixer while running, and mix until dough is fully incorporated.
5. Preheat oven to 350 degrees F.
6. Using a tablespoon, scoop dough and roll into balls using your palms. Roll balls of dough in granulated sugar to coat, then place on a lined baking sheet (parchment paper or a silicone baking mat).
7. Bake cookies at 350 degrees F for 8-9 minutes. Remove from the oven, and let cool on the tray for 2 minutes before transferring cookies to a wire rack to cool completely.

Note:

• I have also made these cookies using gluten-free flour (Bob’s Red Mill 1:1 All-Purpose Gluten-Free Baking Mix). I found that the cookies did not spread as easily using the gluten-free flour, so it helped to flatten the dough balls gently with the bottom of a drinking glass before baking. Also, I found that the cookies took closer to 12 minutes to bake when using the gluten-free flour. Other gluten-free flour blends may perform differently, but that’s my experience with the brand above. The cookies still turned out great!