YIELD: 24 COOKIES
Crispier than gingerbread, these snappers pack a big ginger flavor into such a small little snack.
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Ingredients
2 tablespoons water
1 cup packed light brown sugar
¾ cup olive oil
¼ cup molasses
1 cup sorghum flour
¼ cup superfine brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons fresh grated ginger
½ teaspoon cloves
⅓ cup turbinado sugar, for rolling
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Directions
- In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- Preheat oven to 375 °F.
- In a large bowl, mix together the brown sugar, olive oil, molasses, and prepared flaxseed meal.
- In a smaller bowl, whisk together the rest of the ingredients except for the turbinado sugar, and, once mixed, gradually incorporate into the sugar mixture until a stiff dough forms.
- Roll into 1-inch balls and then coat with turbinado sugar.
- Flatten slightly using the bottom of a glass and bake for 13 minutes in preheated oven.
- Let cool completely before serving.
- Store in an airtight container for up to 2 weeks.
