Preheat oven to 350 F. Line two baking sheets with parchment paper.
Whisk dry ingredients together in a large mixing bowl.
In a medium mixing bowl, whisk the eggs. Then whisk in the liquid coconut oil and molasses.
With a rubber spatula or large spoon, stir the wet ingredients into the dry mixture. Batter will be thick, but keep stirring and pressing until the wet mixture is evenly incorporated into the dry and the dough is forming a shaggy ball.
Scoop out little balls of dough and space them out evenly onto parchment-lined baking sheets. With wet fingers, press each one down a little to flatten. (Alternatively, you can shape little balls of dough with your wet hands and press each one onto the parchment.) Sprinkle each cookie with additional granules of raw sugar, if you like.