Reprinted from The Blood Type Diet Website (www.dadamo.com)

Gluten Free Ginger Snaps

Description:

Ginger Snap Cookies - Gluten Free

Ingredients:
  • ghee to grease cookie sheet
  • 1-1/2 cups Bob's Red Mill Brown Rice Flour
  • 1 teaspoon ginger root (powdered)
  • 1 teaspoon ground cinnamon (substitute compliant spice such as clove)
  • 1/4 teaspoon sea salt
  • 1/2 cup honey (substitute compliant sweetener such as agave nectar)
  • 3 Tablespoons molasses
  • granulated sugar for topping (optional)
How to make it:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a cookie sheet with ghee or line with parchment paper, set aside.
  3. In a small mixing bowl mix together the flour, spices and salt.
  4. Add the sweetener and molasses and stir together. This will make a stiff dough.
  5. Work it until it forms a ball.
  6. Dampen your hands and pinch off small sections and roll into 3/4 inch balls.
  7. Place these 3 inches apart on a greased cookie sheet.
  8. Press each flat (1/4 inch thick) with the bottom of a wet glass dipped in granulated sugar (omit sugar for non-secretors).
  9. Bake for 12-15 minutes, not longer, these brown only slightly.
  10. Remove from cookie sheet immediately.
  11. Yield: 2 dozen 1-1/2 inch cookies.