Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
In a bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, cream coconut oil and sugar until fluffy.
Add molasses, vanilla, and almond milk; mix well.
Gradually add the dry ingredients and stir until a soft dough forms.
Wrap dough and chill for 20 minutes (it helps the cookies hold shape).
Roll dough on a floured surface to ¼-inch thickness.
Cut shapes using cookie cutters — stars, hearts, or chaos, your call.
Arrange cookies on trays, 1 inch apart.
Sprinkle coconut sugar on top if you like sparkle.
Bake for 9–11 minutes until edges are golden.
Cool on a rack and resist eating them all in one go.
