Whole Wheat Lemon Ginger Cookies

I was wanting some cookies, and thought I'd throw together some whole wheat cookies.  I had some lemon ginger coconut oil and decided to use that to see how the flavors turned out. It's a pretty basic recipe, but is delicious. 

Whole Wheat Lemon Ginger Cookies

1/2 cup coconut oil (Ziggy Marley's Coco'Mon Lemon Ginger)

1 cup sugar

1 egg

1 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon 

Preheat oven 375°

Mix coconut oil and sugar about 2 minutes until smooth and slightly fluffy. Add egg and mix until combined. 

Sift dry ingredients together and add to sugar mixture.  Stir until combined. 

Drop on cookie sheet or muffin tin if you want them taller (as mine are  in the picture) by tablespoon or cookie scoop.  Bake 8-10 minutes or until golden around the edges. If you used a muffin tin, let cool 30 sec to 1 min. Then run a butter knife around the edges before they harden. 

These are a little oily, so you'll need a napkin.