📖 Instructions

1. Preheat your oven to 350°F (175°C). Don't skip this, or your cookies might not turn out perfectly. Trust me on this one!
2. In a large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Make sure everything is evenly distributed – no one likes a lumpy cookie!
3. In a separate bowl, cream together the brown sugar and avocado oil using a wooden spoon or an electric mixer (if you're feeling fancy). Beat until smooth and creamy. You want that sugar to be fully incorporated, creating a smooth mixture.
4. Add the eggs one at a time to the wet ingredients, mixing well after each addition. Then, stir in the molasses. This is where the magic happens, adding a rich depth of flavor. Mmm!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! This is crucial, or your cookies will be tough.
6. Line your baking sheets with parchment paper – seriously, it makes cleaning a breeze. If you skip this step, you might be scrubbing for hours.
7. Drop rounded tablespoons of dough onto the baking sheets, leaving some space between each cookie. They will spread slightly while baking.
8. Bake for 10-12 minutes, or until the edges are set and the tops are slightly firm to the touch. Every oven is different, so keep a close eye on them!
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience, young padawan, the best things are worth waiting for!
10. Once the cookies are completely cool, decorate them however you like! Icing, sprinkles, chocolate – the world is your oyster (or your gingerbread cookie).