This was no easy feat though. I ended up making the recipe 3 separate times because I wanted to perfect it. Lauren made them gluten free using spelt flour, but I was in a whole wheat flour mood (which is what the original recipe uses). The first time I made them, they tasted too much like molasses cookies. The second time, they were too dry. The third time, after adjusting the molasses, coconut milk, and honey, I did it. They were perfect; or at least perfect to my tastebuds.
1 1/2 + 1/2 cup whole wheat flour, separated
1/4 cup coconut sugar
1/4 tsp. sea salt
1/2 tsp. baking soda
1 Tbs. mollasses
3 Tbs. honey
2 Tbs. coconut oil
2 Tbs. unsweetened applesauce
1 tsp. vanilla extract
2 Tbs. coconut milk
1. Preheat oven to 375 F and line two baking sheets with parchment paper.
2. Combine dry ingredients (except 1/2 cup extra flour), and whisk until combined.
3. Add wet ingredients, stir until combined.
4. Using the 1/2 cup of flour that was set aside, flour surface then slowly add flour to dough as needed, combining as you go, until dough is kneadable.
5. Knead dough on floured surface, using remaining flour (remember the less you touch the dough, the better). divide the dough in 2 and form into balls, let the balls of dough sit for 10 minutes.
6. Place a ball of dough on each baking sheet and roll out until 1/8 inch thick, or thinner. Once rolled out, cut into pieces using a pizza cutter and poke holes with fork ( I used a shish-kabob stick so they would look more like graham crackers, but this is more tedious). Separate the pieces from one another; this will help them bake evenly.
7. Place baking sheets in oven one at a time for 10-12 minutes, until edges are barely brown.
8. Let cool completely before storing.