Chewy Ginger-Molasses Cookies

• 3/4 cup chickpea flour
• 3/4 cup gluten-free oat flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 1/2 tablespoons coconut oil, soft
• 3/4 cup coconut sugar (or light brown sugar)
• 2 tablespoons unsulphered blackstrap molasses
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons almond milk
• large grain sugar, for sprinkling

1. Preheat oven to 350u0b0 F and line 2 baking sheets with parchment paper. Set aside.
2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside. In another large bowl, cream the oil and sugar with an electric mixer, then beat in the molasses. Add the egg, vanilla, and milk, and beat until combined.
3. A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate dough for at least 30 minutes.
4. Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart. Bake for 16 to18 minutes, until they darken a bit and are fragrant.
5. Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.

chickpea flour, flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, coconut oil, coconut sugar, unsulphered blackstrap molasses, egg, vanilla, almond milk, grain sugar

Taken from food52.com/recipes/32374-chewy-ginger-molasses-cookies (may not work)