Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
In a medium-sized bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat coconut oil on low speed for 30 seconds to soften. Gradually add the coconut sugar and beat until fluffy. Add eggs and molasses, and beat well. Stir dry ingredients into beaten mixture until well combined.
Shape into 1 ½-inch balls. Roll in 3 tablespoons of coconut sugar. Place about 2 ½ inches apart on the parchment-lined baking sheet. Lightly flatten each cookie with the back of a spoon. Bake for 8-10 minutes or until light brown and still puffed. Do not overbake! Let stand 2 minutes before transferring to a wire rack to cool.
Makes about 24 cookies depending on how big you make them.
Skinspiredsociety.com | Gluten-Free Molasses Cookies https://skinspiredsociety.com/gluten-free-molasses-cookies/