- 1 cup white whole wheat (scooped and leveled)
- 1 cup all-purpose flour (scooped and leveled)
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup coconut oil, soften not melted*
- 1/2 cup butter, cold and cut into 1/2 tablespoon pats
- 1 cup light brown sugar (scooped and leveled)
- 1 large egg
- 1/4 cup molasses
Optional (but recommended)
- 1/3 cup turbinado sugar
- Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
- Add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.
- Next, using a stand mixer* cream the coconut oil, butter, and brown sugar together at medium speed. This will take around 3-4 minutes.
- Crack the egg into the creamed mixture and add molasses as well. Mix on medium until combined.
- Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough, but still be very easy to form a ball.
- Using a tablespoon cookie scoop, scoop cookie dough into hands and roll it into a ball.
- Then, roll the dough in turbinado sugar* and place on the greased baking sheet. Make sure to leave 2 inches in between cookies becuase they will expand. Repeat until the baking sheet is full. 12 cookies will fit on a standard baking sheet.
- Bake cookies at 350ºF for 10-12 minutes.
- Remove from the oven, let sit for 2-3 minutes on the hot baking sheet and then transfer the cookies to a cooling rack.
Tips & Notes
- Coconut oil: if your coconut oil is solid, we recommend microwaving it on high for 15 minutes.
- Stand mixer: A hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.
- Turbinado sugar: Rolling the cookies in turbinado sugar is optional. Feel free to skip the extra sugar.
- Flour: we tested this recipe using all all-purpose flour and if you do this, you will likely need to use 1/2 – 3/4 cup more flour as all-purpose flour absorbs more fat than white whole wheat. The bake time will also change and you’ll need to add 2-3 minutes on to bake time.
- Nutrition information is for 22 cookies and DOES include the turbinado sugar.
Nutrition FactsServing Size: 1 Calories: 170 Sugar: 18 Fat: 7 Carbohydrates: 25 Fiber: 1 Protein: 2
Keywords: ginger cookies