Ingredients:

• ¾ cup Sugar, plus extra for rolling
• ⅓ cup fancy molasses
• ½ cup canola oil
• 3 tbsp non-dairy milk (I prefer oat)
• 1¾ cup all-purpose flour
• 2 tbsp ground ginger
• 1½ tsp cinnamon
• ½ tsp cloves
• ½ tsp allspice
• ½ tsp nutmeg
• 1 tbsp cocoa
• ½ tsp baking soda
• ½ tsp salt

Preheat the oven to 350F. Mix sugar, molasses, oil, and milk with an electric mixer until smooth like caramel sauce (about 5 minutes). Mix the dry ingredients together and add to the wet mixture slowly. Cover and allow the dough to cool in the fridge for 3 hours.

Roll dough into 24 even balls, roll each ball in sugar, place on a cookie tray lined with parchment paper, and flatten each ball slightly. Bake for 8-12 minutes, depending on how chewy or crispy you like your cookies. This dough can also be rolled out and cut with cookie cutters if you’d like something a bit more fancy.

---