Preheat the oven to 375°F. Line a large baking tray with parchment paper. In a medium bowl, combine the flour, baking soda, salt and spices. Set aside.
In a large bowl, beat together the honey, vanilla and softened coconut oil. Add in the dry ingredients and beat until all the flour is combined.
Place the granulated sugar in a small bowl. Portion the dough into 10 balls with a medium size cookie scoop (or use your hands to make 10 ~2” dough balls). Roll each dough ball in the granulated sugar and place on the prepared baking tray 3” apart.
Bake in the preheated oven for 8-10 minutes or until golden brown around the edges. Remove from the oven and let the cookies sit on the baking sheet for 10 minutes. Transfer the cookies to a wire rack to cool completely.
If you roll the dough between your hands, the coconut oil may soften too much and make the cookies spread too thin. Put the rolled dough balls in the fridge for 10-15 minutes before baking if you use this method.
Light spelt or all purpose flour can be used in equal measure for whole wheat flour. If you prefer not to use bee products, simply replace the honey with maple syrup or agave syrup in equal measure. Vegan ginger spice cookies will last 5-7 days in an airtight container and are even better the next day.
1 ½ cups (8oz) sifted whole wheat flour (sift first, then measure)
1 tsp baking soda
⅛ tsp salt
1 ½ tsp ground ginger
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ cup honey or maple syrup
½ cup coconut oil softened
1 tsp vanilla extract
¼ cup granulated sugar