1/2cupCoconut oil (solid form)You can use shortening as a substitute.
1/2 cupSugarWhite grandular or Organic Sugar Cane works
3 tbspBlackstrap Molasses
3tbspCoconut MilkYou can substitute any kind of milk alternative
3tbspOrganic Peanut ButterHeaping tablespoons, you can try it with Almond Butter or even Tahini.
1cupGluten-free flourHeaping cup of Gluten-free flour
1 tspBaking Soda
Preheat oven to 350 and prepare the cookie sheet with a sheet of parchment paper on top.
Mix coconut oil, sugar, peanut butter, and coconut milk.
Add blackstrap molasses and mix.
In a seperate bowl stir flour, baking soda, and spices.
Gradually combine dry ingredients to wet with mixer. The dough will be thick. If it looks dry add a splash of coconut milk, if it looks wet add a tbsp of gluten-free flour.
Chill dough for 1 hour.
In a small bowl, put in 1/2 cup of sugar.
Make small 1 -1 1/4 inch balls and roll them in the sugar. Place them on the cookie sheet an inch or so apart.
Gently push the bottom of a fork into the cookie so it makes small groves.
Put the cookie sheet into the oven and bake for 8-10 minutes.
Let cookies cool for 10 minutes.
For an added bonus mix 2 tbsp peanut butter with 1/2 tsp of coconut oil and 2 tbsp of powder sugar. Put in the microwave for 20 seconds then stir, put it back in the microwave for another 15 seconds and stir. Then put a dollup on top of the baked cookie...kind of like a frosting.
The calories and price of the cookies are an educated guess.