Gluten-free Ginger Cookies
Ginger Molasses Cookies
Makes About 30 3-inch Cookies
2 cups Gluten-Free All-Purpose Flour (I used Bob’s Red Mill GF Paleo Baking Flour to make it Elimination Diet-friendly)
½ teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 ½ teaspoons ground Ginger
1 teaspoon ground Cinnamon
½ teaspoon ground Nutmeg
½ teaspoon ground Cloves]
½ cup Vegan Butter (I used Earth Balance Soy-Free Vegan Butter to make it Elimination Diet-friendly)
¾ cup Coconut Sugar, plus additional sugar for rolling
½ cup Blackstrap Molasses
1 tablespoon water
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper, or Silpat.
In a medium mixing bowl, whisk flour, xanthan gum, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
Using a stand or hand mixer, beat the vegan butter, coconut sugar, molasses, and water until well combined (creamed). Slowly beat in the flour mixture little by little.
Scoop about 1 rounded tablespoon of dough at a time, and roll the domed part of each scoop in the additional coconut sugar. Place the scoops onto the prepared baking sheet (making sure the sugar topped side is facing up).
Bake for 10-12 minutes, rotating half way.
Let cool on pan for 5 minutes. Enjoy!