Place softened coconut oil and sugar in a stand mixer. Beat on medium speed about 2 minutes or until evenly creamed. Mix in molasses, egg, and vanilla until creamy.

In a large bowl, combine flour, spices, baking soda, cornstarch, and salt. Add flour mixture to liquid, and beat on medium speed until a dough forms (dough will be very thick) Mix in white chocolate chips.

Using your hands, smush dough into a ball and wrap in plastic wrap. Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days)

Shape chilled dough into 1-in balls and place 3 in apart on parchment paper-lined baking sheets. Bake cookies at 350F 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.