|Source: Copyright 2009, Marcy Johnson, original recipe and picture|
|Prep time: 15 minutes||Cooking time: 10 minutes||Total time: 25 minutes|
Chewy flavor-packed cookies reminiscent of traditional gingerbread, but distinctly different with the loud voice of blackstrap molasses. As far as sweeteners go, blackstrap molasses wins the award for outstanding nutrient content. Don't try and use these cookies as a vitamin substitute. Just eat them because they are darn good.
Check the cookies at 8 minutes to see if done.
Preheat the oven to 350 degrees. Combine flours, ginger, baking soda, cinnamon, cloves and salt. Set aside. If coconut oil is solid, warm the jar in a warm water bath until liquefied. Combine oil and sugar in a large bowl and mix with whisk or electric mixer. Add in egg, water and blackstrap molasses. Mix together.
Gradually stir in the dry ingredients (excluding last two ingredients on the list) until the dough takes in all the flour. It will be sticky compared to the typical chocolate chip cookie dough, but proceed with delicately rolling out tablespoon sized balls by hand. If it sticks to your hands, chill the bowl in the fridge for a few minutes.
Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart. Gently flatten and sprinkle with sesame seeds. Bake at 350 degrees for 8 minutes.