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1
Line a loaf pan with plastic wrap, with several inches overhanging on each side.
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2
Combine the coconut oil, rapadura, butter, molasses, cinnamon, ginger, and cloves in a saucepan over medium heat, and cook, stirring constantly, until the mixture comes to a boil.
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3
Pour into a heatproof bowl or measuring cup and let cool to room temperature.
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4
Combine the flours, baking soda, and salt in a large bowl and stir with a whisk.
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5
Whisk the egg into the cooled oil mixture until well combined, then pour the oil mixture into the flour mixture and mix well using a rubber spatula.
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6
Stir in the pecans and candied ginger.
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7
Transfer the dough to the prepared loaf pan, fold the flaps of plastic wrap over the dough, and press gently into an even layer.
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8
Chill for at least 3 hours, and preferably overnight.
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9
When youre ready to bake the cookies, preheat the oven to 400F and line two baking sheets with parchment paper.
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10
Lift the dough from the pan, unwrap it, and cut it in half lengthwise.
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11
Rewrap one piece and return it to the fridge.
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12
Slice the other piece crosswise into very thin cookies, about the thickness of a graham cracker, and place on the prepared pans, leaving 1 inch between cookies.
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13
Bake one pan at a time for 7 to 9 minutes, until the edges begin to brown visibly.
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14
(If you have a convection oven, you can bake both pans of cookies at the same time.)
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15
Let cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
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16
These cookies freeze beautifully, both in dough form and baked.
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17
If freezing the dough, wrap it tightly in plastic wrap.
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18
Rapadura is an unrefined organic sugar from the first pressing of the sugarcane with a unique caramel taste.
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Look for Rapunzel brand rapadura in your grocery store or find it online at www.rapunzel.com.
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20
You can also use muscovado, which is very similar.
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21
If you cant find uncrystallized candied ginger, use the crystallized version; just rinse and pat dry before chopping.
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22
Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 2 months.
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23
(per serving)
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24
Calories: 110
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25
Total Fat: 5.6g (3.1g saturated, 1.4g monounsaturated)
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26
Carbohydrates: 14 g
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27
Protein: 2g
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28
Fiber: 1g
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29
Sodium: 50mg
