Soft and Chewy Molasses Cookies (dairy-free)

Oh look, is that a new post?! Shhhh let's pretend that it's seasonally relevant for once. Not that anyone wants to think about Fall in this midst of this beautiful summer (well, except for me), but here is a much overdue recipe for the most amazing molasses cookies you will ever have. They are soft, moist and bursting with that deliciously fragrant and warm Fall flavor. And, most excitingly, you can easily make them dairy free. And hey, I've waited so long to post this, that there only a few more weeks until this recipe will become relevant again!



  

Recipe Adapted from: http://sallysbakingaddiction.com/2013/11/26/caramel-molasses-cookies/

Ingredients:

3 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 and 1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup coconut oil (softened, but not liquid) (or 3/4 cup butter)
3/4 cup dark brown sugar
1/3 cup dark molasses 
1 egg, at room temperature
3 tsp vanilla extract

1/3 cup granulated sugar, for rolling

Directions:

1. Preheat the over to 350F.
2. In a medium bowl, mix together the flour, baking soda, spices and salt.
3. In a large bowl, using a stand or handheld mixer, "cream" the coconut oil for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy, about 2 minutes. Beat in the molasses, egg and vanilla.
4. Slowly add the dry ingredients to the wet on a low speed, being careful not to overmix. 
5. Cover the dough and chill for 1 hour.
6. Pour granulated sugar onto a plate or bowl. Scoop out dough into 2 Tbsp rounded balls, and roll through the sugar before placing on baking sheets
7. Bake cookies for 8-9 minutes. To get that enticing crinkly top, gently tap down the poofy tops of the cookies with the back of a spoon. Return to the oven to bake for 1 more minute.

Look at those gorgeous crinkly tops!