1. Preheat oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment; set aside.

2. Add butter, coconut oil, honey, and molasses to a large mixing bowl. Whisk to fully combine (either by hand or with an electric mixer), then add egg and vanilla, and whisk again until smooth.

3. Add all remaining ingredients and stir well to combine. Transfer dough into the fridge for 20 minutes or the freezer for 10. This will help the dough firm up and more easily roll into balls. You can also stop here and leave the dough in the fridge for up to 5 days, and just bake them as needed.

4. Once dough is chilled, scoop it onto the prepared pans. I used a small ice cream scoop to keep them all the same size. Drop each ball of dough into a small bowl with the 1/4 cup of sugar, and toss the ball around to coat. Once all dough balls are coated, put the pans into the oven. Either cook them one pan at a time for 10-14 minutes, or cook both at the same time, rotating the pans halfway through baking. Cookies should be golden around the edges, and just set in the middle. Mine were perfect at 12 minutes. Store leftovers in an airtight container at room temperature for up to a week.