Crisp Gluten Free Gingersnap Cookies
 
 
Author:
Serves: 100 cookies
Ingredients
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup millet flour
  • 1/2 cup brown rice flour
  • 1/3 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tablespoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar (for rolling cookies in)
Instructions
  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, whisk together 1 cup granulated sugar, oil, eggs, and molasses.and vanilla.
  3. In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, spices, and salt.
  4. Mix the dry ingredients into the wet ingredients, and stir until fully combined.
  5. Roll 1 teaspoon of dough into a ball, and roll in the remaining sugar to coat. Place on prepared baking sheet, leaving 2-inches between cookies.
  6. Bake in preheated oven for 8-10 minutes. Allow cookies to remain on cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely. Once cooled, store cookies in an airtight container.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2012/10/crisp-gluten-free-gingersnap-cookies.html