Adapted from lunchboxbunch.com
2 cups millet flour
1/2 cup coconut sugar
2 tablespoons of fresh grated ginger
1 tablespoon ginger powder
1/4 cup water (have more on hand in case dough is too dry)
1/3 cup molasses
1/3 cup melted coconut oil
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
Preheat oven to 375F. Melt coconut oil in a small pot on the stove top and let cool a little. In a large mixing bowl combine millet flour, coconut sugar, ginger powder, cinnamon, salt, baking soda and baking powder. Mix well.
In another bowl, combine melted coconut oil, molasses, vanilla extract, grated ginger and water. Mix well. Add to the large bowl of combined dry ingredients and stir until all ingredients are blended in a ball of dough. Add water if the dough seems dry and continue stirring and folding until dough consistency is reached.
For perfectly shaped cookies, freeze the dough for 1/2 hour then roll in out and use cookie cutter shapes for baking. Another option is to roll the dough into small balls with your hands and place on a baking sheet. In either case, before baking sprinkle a little coconut sugar on top before placing in the oven.
Bake at 375F for 8-10 minutes. The cookies should be fluffy, not hard as they will firm once they cool down. Do not over bake or you will have gingersnaps instead of soft chewy cookies. Allow cookies to rest for 15 minutes before serving. Enjoy!