- 2 tbsp coconut oil, liquid
- ¼ c pure maple syrup
- 1 tbsp blackstrap molasses
- 2 tsp ground ginger
- ⅛ tsp fine sea salt
- ¼ tsp baking soda
Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge to make sure it’s nice and firm before scooping.
Preheat the oven to 350°F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness. If you’d like a sugar topping, try sprinkling a bit of low-glycemic coconut crystals over the tops before baking.
Bake for 8-10 minutes, until firm around the edges, but still soft in the center. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.