Stress-Free Vegan Holiday Gingerbread Cookies

• 2 2/3 cups all-purpose flour (plus extra for rolling)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup molasses
• 1/2 cup melted coconut oil
• 1/2 cup demerara sugar, coconut sugar, or evaporated cane juice
• 1/4 cup almond milk, soy milk, or rice milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0 F.
2. Sift dry ingredients together into a large mixing bowl.
3. Whisk together the oil, molasses, sugar, milk, and vanilla extract.
4. Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, until uniform. Flatten the dough into a disk and refrigerate, wrapped in saran, for 30 minutes (or overnight).
5. Dust a clean surface with flour. Roll the dough out till it's a scant 1/4 inch thick. Cut into desired shapes.
6. Bake cookies for 8 minutes, or until the edges are just browning. Let cool before serving.

allpurpose, baking soda, baking powder, cinnamon, ground ginger, ground cloves, salt, molasses, coconut oil, demerara sugar, almond milk, vanilla

Taken from food52.com/recipes/20030-stress-free-vegan-holiday-gingerbread-cookies (may not work)