This recipe is both gluten free and dairy free. It makes 24 cookies.
Add the coconut oil, egg, coconut palm sugar, and molasses to your mixing bowl. Mix on low until well combined.
Take small pieces of cookie dough and roll them in your hands to make a circle shape. They should be about 1 1/2 inches in diameter.
Place the cookie on parchment paper and repeat the above steps, placing each cookie an inch apart. Continue until you've used all of the dough.
Chill the dough for at least an hour before you start forming the cookies. This helps to reduce the stickiness of the dough.
If the dough is sticking to your hands when you are rolling it into balls, dust your hand with powdered sugar. It will help act as a barrier to keep it from sticking.
If you prefer a flatter cookie, press down on the center of the cookie dough ball lightly with your thumb before putting the cookies in the oven.
If you don't want to make 24 cookies, save half of the dough for later. It freezes well for weeks, so just leave half of it in the freezer until you're ready to use it.