Ginger Snaps—Wheat/Gluten free
¾ cup organic butter
1 cup brown sugar
¼ + 1 Tbsp organic molasses
1 organic egg
2 ¼ cup Amazing Flour Mix (recipe in A Wheat Free Life vs the Holidays)
2 tsp baking soda
¼ tsp sea salt
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
(Note: make sure your spices are clean and wheat/gluten free)
In a mixer cream together the butter, sugar and molasses. Then add the egg, baking soda, sea salt, ginger, cinnamon and cloves. Mix thoroughly.
Lastly add in the Flour mix ¼ cup at a time until all of the flour is incorporated.
This mixer will allow you to roll the dough into balls. Make the balls about half the size of a golf ball then roll these dough balls in organic granulated cane sugar and set the cookie dough balls onto a cookie sheet and then gently press down on the dough with a fork. Make sure you allow room for the cookies to spread as they cook.
Bake @ 350 degrees for 8-10 minutes then allow to cool on a cookie rack. Once cooled store in an airtight container.
Amazing flour Mix:
2 cups brown rice flour (gluten free)
½ cup Tapioca Flour
½ cup Arrowroot Flour
1 Tbsp Xanthum gum
Mix well and store in an airtight container
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