Chocolate Molasses Ginger Cookies

• 2 cups Unbleached White Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Ginger Powder
• 1 teaspoon Cinnamon Powder
• 1/4 teaspoons Salt
• 1/2 cups Expeller Pressed Oil
• 1 cup Raw Turbinado Sugar
• 1/4 cups Unsulphured Molasses
• 3 Tablespoons Non-dairy Milk (Rice, Soy, Or Almond)
• 1 teaspoon Pure Vanilla Extract

1. Preheat your oven to 350 F.
2. Sift together the flour, baking soda, ginger, cinnamon, and salt together in a bowl.
3. Whisk together the oil, sugar, molasses, non-dairy milk and vanilla.
4. Add the dry ingredients to the wet, a little at a time, stirring as you go.
5. Roll the dough into walnut-sized balls and flatten to make two-inch disks. Leave some space between the cookies; they will spread. Top with chocolate or candied ginger.
6. Bake for 12 minutes. Allow to cool for 10 minutes.

flour, baking soda, ginger powder, cinnamon powder, ubc, oil, turbinado sugar, ubc, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-molasses-ginger-cookies/ (may not work)