Shimmering Molasses Cookies

Cozy. Pampered. Fire crackling. Knit socks. Cinnamon and clove wafting in the air. Autumn is here and there is no better treat than these amazing Molasses Cookies. Each bite will transport to crisp wind, sweaters and the sound of the campfire. Using pieces of fresh organic ginger gives these cookies a wonderful zing contrasted by the caramel sweetness of coconut sugar. I am going to say something pretty bold...these may be my favorite cookie...ever! xo

The Goods

Wet:
1/4 cup coconut oil
1/4 cup molasses
3 tablespoons organic almond or cashew milk
1/2 cup coconut sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
½ teaspoon nutmeg
Dry:
1 1/4 cup gluten free oat flour
3/4 cup finely ground almonds
1/2 cup brown rice flour
1 tablespoon arrowroot starch
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 to 3 Tablespoon chopped candied ginger
To coat:
3 Tbsp granulated sugar + 1 Tbsp coconut sugar
1 teaspoon cinnamon
Pinch of nutmeg, clove, ginger 

Get Cooking:
Preheat oven to 350 F
In a bowl, combine all the wet ingredients and whisk until the sugar dissolves. In another bowl whisk all the dry ingredients. Add the dry to the wet and mix to make a soft and somewhat sticky dough. Let the dough sit for about 10 minutes. 
Add dry to wet and and mix to make a soft somewhat sticky dough. Let the dough sit for 5 minutes. Pre-heat the oven to 360 degrees F.
On a plate mix your sugars and spices well. This will be the coating for the divine little cookies. 
Grease your hands and take 2 to 2.5 Tbsp of the dough, roll it into a smooth ball, coat in sugar mixture. Place on parchment lined sheet and flatten slightly.
Put a drop of water in the center of each cookie. Bake for 11 to 13 minutes or until the top is set.