Ingredients:

• 2 cups (250 grams) all-purpose flour
• 1 tsp (5 ml) baking soda
• ½ tbsp (7.5 ml) cinnamon
• 1 tsp (5 ml) ground ginger
• ½ tsp (2.5 ml) ground cardamom
• ½ cup (120 grams) Wind Hill Growers cannabis infused coconut oil
• ½ cup applesauce
• ⅔ cup (130 grams) dark brown sugar, packed
• ½ cup (125 ml) blackstrap or fancy molasses
• ½ tsp (2.5 ml) vanilla extract
• raw sugar (for rolling)

Preheat oven to 350°F (180°C).

In a medium bowl, combine flour, baking soda, cinnamon, ginger, and cardamom. Mix well.

Heat coconut oil in microwave for 1 minute. Add applesauce, brown sugar, molasses and vanilla, and mix well.

Stir the dry ingredients into the wet ingredients. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

Pour raw sugar into a bowl for rolling.

Roll cookie dough into 12 equal balls. Roll or press dough in raw sugar. Gently press each dough ball to flatten slightly. Place cookies on a baking sheet lined with parchment paper, leaving at least 1 ½" between cookies.

Bake for 10-12 minutes or until the cookies are cracked, puffy, and the edges appear cooked. Cool on a cooling rack.

Enjoy!