In a large mixing bowl cream together coconut sugar, molasses and coconut oil until light and smooth.

Add in egg, vanilla and mix again until smooth.

Next, mix in your spices and baking soda.

Lastly, fold in your flour half at a time and mix through just until your batter comes together but dont over mix. Cover with plastic wrap and refrigerate for 1 hour to allow the dough to firm up so you can work with it.

Pre-heat oven to 350F.

Using a 1 tbsp ice cream scoop, measure out your dough one at a time and roll into balls then roll into coconut sugar before placing onto a parchment lined cookie sheet. Make sure to leave 2 inches between cookies because they will expand when baked. Do not press them down they will expand once the oils and sugars melt in the oven. Bake cookies for 9-10 min depending on your oven. They bake up pretty fast and you don't want the bottoms to burn.

Once baked allow cookies to cool for 10 min before transferring to a cooling rack to cool fully.

If you want to turn these ginger molasses cookies into ice cream sandwiches simply add a scoop of vanilla bean ice cream (I like using coconut milk ice cream) to the bottom cookie then add the top cookie and press down slightly.

Roll or press chopped pecans into the ice cream and enjoy!