In a large bowl, beat softened coconut oil and coconut sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients. Cover; refrigerate at least 2 hours.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In the small bowl, place coconut sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
Bake 8 to 10 minutes or just until set and soft in the center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.