Crisp Gluten Free Gingersnap Cookies

By msweeney

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)

Details

Servings 100
Adapted from thebakingbeauties.com

Preparation

Step 1

Instructions
Preheat oven to 375°F and line baking sheets with parchment paper.
In a large bowl, whisk together 1 cup granulated sugar, oil, eggs, and molasses.and vanilla.
In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, spices, and salt.
Mix the dry ingredients into the wet ingredients, and stir until fully combined.
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.
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.

Instructions