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.

Wrap the dough ball with a piece of plastic wrap and then refrigerate for 30 minutes.

Using a 1.5 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.