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Preheat oven to 350 F and place the rack in the middle of the oven. Line a baking sheet with parchment paper.
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In a medium bowl, stir together the egg, coconut sugar, coconut oil, and molasses until smooth and creamy, about 2 minutes.
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Stir in baking soda, ginger, cinnamon, cloves, then cassava flour. If the batter is too soft place in the fridge for 30 minutes to harden.
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Scoop 1-2 tbsp of cookie dough and roll into a ball, then place it in the extra sugar and roll to coat. Place on the prepared sheet, then lightly press down on the top of the dough to flatten. Repeat, placing the cookies 2-3 inches apart.
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Bake for 8-10 minutes, or until golden but still a bit gooey. Remove from oven and cool for at least 5 minutes before removing from the pan to a cooling rack.