|1 1/2 c BBF Agave||
|1 1/2 c BBF Naturally Refined Coconut Oil||
|1/2 c molasses|
|4 c all-purpose flour|
|4 tsp baking soda|
|3 tsp ground ginger|
|2 tsp ground cinnamon|
|1 tsp salt|
|2 packages of white baking chips|
|1/4 c BBF Naturally Refined Coconut Oil||
In a large bowl, combine agave and oil. Beat in eggs, one at a time. Stir in
molasses. Combine the flour, baking soda, ginger, cinnamon and salt;
gradually add to creamed mixture and mix well.
Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on
ungreased baking sheets. Bake at 350° for 12-15 minutes or until
cookie springs back when touched lightly. Remove to wire racks to
In a microwave, melt chips and coconut oil ; stir until smooth. Dip
cookies halfway into the melted chips; allow excess to drip off.
Place on waxed paper; let stand until set.
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