2 tablespoons So Delicious unsweetened coconut milk, room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons raw turbinado sugar
INSTRUCTIONS
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In medium bowl, sift together flour blend, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
In large mixing bowl, cream together brown sugar, sugar and coconut oil, 1-2 minutes. Add molasses, coconut milk, and vanilla. Mix until blended. Add the flour mixture and stir until just combined.
Roll heaping-tablespoons scoops of cookie dough into balls and place onto prepared baking sheet. Flatten with bottom of measuring cup. Sprinkle turbinado sugar on cookies.
Bake cookies for 8-9 minutes. Place on cooling rack to cool completely. Store in air-tight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/11/gluten-free-vegan-soft-gingersnap.html