Line 2 baking sheets with parchment paper and set aside.
In a large bowl, whisk the oil and coconut sugar together. Then add the molasses, vanilla, and egg. Whisk vigorously until everything is well combined.
¾ cup avocado oil, 1 cup coconut sugar, ¼ cup molasses, 1 teaspoon vanilla extract, 1 large egg
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together.
2 ¼ cup all purpose flour, 2 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, 1 ½ teaspoon cinnamon, ½ teaspoon ground cloves, ¼ teaspoon nutmeg
Gently fold half of the dry ingredients into the wet with a rubber spatula until just combined. Repeat with the second half.
Cover the bowl with plastic wrap and let it chill in the refrigerator for a minimum of 30 minutes. Preheat the oven to 350F and fill a small bowl with granulated sugar.
Granulated sugar
Scoop the dough with a medium cookie scoop, roll each ball in granulated sugar, and place them 1-2 inches apart on the lined cookie sheets.
Bake for 11-13 minutes until the middles are puffy and the edges are set. Bang the pan on the counter a couple times immediately after pulling out of the oven to encourage crackles.
Let the cookies cool completely on a wire rack and enjoy.