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Since there are some that don't eat dairy, I wanted to give these a try with coconut oil. I think lard or shortening would work best, but we always have coconut oil in the cupboard.

The recipe is basically the same as the OG Ginger Molasses Cookies but with the coconut oil substitution.

When I made these I chilled them for 36h, not for any reason other than timing, and they worked out well. Although I do recommend letting them warm up a little after you roll them. They will pick up the sugar better.

The only other change that I made was to

Recipe for Ginger Molasses Cookies

Ginger Molasses Cookies - No Dairy

• 1-1/2 C Coconut Oil at room temperature
• 2 Eggs
• 1 C white sugar
• 1 C brown sugar, packed
• 1 TSP Vanilla
• 4-1/2 C Flour
• 4 TSP baking soda
• 2 TSP Salt
• 1 TB Ground Ginger
• 1 TB Cinnamon
• 1 TSP Ground Cloves

Ginger Molasses Cookies ND - continued

1. Whisk flour, baking soda, spices and salt.
2. In a separate bowl cream together the coconut oil and sugars as best as you can.
3. Add eggs, one at a time, to the creamed mix.
4. Mix in the molasses.
5. When mixed well, gradually add dry mix.
6. Transfer to air tight container and chill overnight.
7. Pre-Heat oven to 350F.
8. Roll into 1" balls (about 22g of dough) and coat in white sugar.
9. Bake for 8-12min until the cookies start to crack.
10. Let cool for ~5min on the pan before transferring to the rack.

Hints and Tips

1. Make sure that the dough is chilled, don't skip this step. If overnight is too long, a couple hours should do.
2. These cookies freeze really well. When they are fully cooled, place in sealed containers for the freezer.
3. If you don't want to bake them all at once, roll the chilled dough into the balls and feeze. Thaw the balls in the fridge, coat in sugar and bake for fresh cookies.