One thing that I missed (among others) this Christmas was gingersnaps. I can eat an entire batch/box of them in one sitting (and be completely miserable for the rest of the day) ! I got to thinking today, I bet I could make some that would be good and not make me miserable the rest of the day. Low and behold, I found a recipe!
Preheat the oven to 350 degrees F.
1 cup sorghum flour
1 cup tapioca starch/flour
1/2 cup Rice Flour
1 cup light brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp fine sea salt
1 1/4 tsp xanthan gum
1 tsp baking soda
I combined all in our new standing mixer and let it go on low the whole time.
3/8 cup Pure Canola Oil
1/4 cup unsulphured molasses
Again, added to the standing mixer on low and let mix while I added ingredients.
Add to mixer one tablespoon at a time:
5 T Almond milk
Divide the dough in half. Put one in the fridge to chill while you work with the other half.
Place the dough on a well oiled (use pure Canola or Olive oil) cookie sheet and flatten. Cut a piece of plastic wrap to cover the dough and lay it on top. Use a rolling pin, roll out the cookie dough evenly.
Use cookie cutters to cut shapes into the dough. Try not to move the shapes as they will fall apart.
Carefully pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shape itself.
With the remaining dough, either re-roll and cut more shapes or (like I did) split into several smaller balls and place on pan then flatten to desired thickness to make ginger cookies.
Bake on the center rack for 8 to 10 minutes.
NOTE: These gingersnaps crisp as they cool. If you like a chewy, only bake for 7 to 8 minutes. If you prefer them crunchy, bake them at least 8 minutes, up to 9 minutes
When the cookies have firmed up and are cooled enough to handle, remove them to a wire rack to continue to cool and crisp up.
Repeat the process for the remaining cookie dough.
Makes 3 to 4 dozen cookies, depending upon the size of the cut-outs.