Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.

In a large bowl using a a whisk or electric hand mixer, beat the coconut oil, brown coconut sugar, and molasses together until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.

In a separate large bowl, combine the flour(s), cinnamon, ginger, nutmeg, cloves, baking soda (if using) and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. If you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.

Roll a 1.5” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 15 cookies. Flatten the cookies using your fingers or the bottom of a drinking glass until about 2.5" in diameter. Top with slice of apple.

Bake in the preheated oven for 15 minutes or until edges are browning. Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely. If needed, pat the apples dry with a paper towel. Store the cookies covered at room temperature for up to 3 days.