Ginger Snap Cookies

0 Preheat oven to 350F. 
1 In a large bowl beat the egg, softened coconut oil with sugar until smooth. Add the vanilla, coconut oil, and molasses and continue to beat until well incorporated. 
2 Slowly fold in the flour mixture and mix until no flour clumps remain.
3 Pour your cane sugar or coconut sugar in a small shallow bowl. Using a medium-large cookie scoop, scoop the dough and roll it into balls in between your hands. Roll the ball in the bowl with the sugar to coat.
4 Place the cookie dough ball on a baking sheet lined with parchment paper about 2 inches apart. Bake for 13 - 15 minutes until the edges are dark brown and crispy. Let cool before eating!