i made ginger snaps again. and i should really share this recipe. i had told some friends that i would, and then . . . well, time fills up . . . but when i was making these cookies the other evening, i remembered that i needed to share the recipe with you. this recipe makes a very large batch - you'll have enough to share or freeze or share and freeze.
{Gluten Free} Ginger Snaps {by bitsofsunshine}
cream together
2 cups brown sugar
1 cup butter
1/2 cup coconut oil
add
1/2 cup molasses
2 eggs
and mix again
in another bowl, mix together
2 cups rice flour
1/2 cup corn starch
1/2 cup tapioca starch
1 cup of gluten free flour mix
6 Tbs coconut flour
4 tsp baking soda
2 tsp xanthan gum
2 tsp cinnamon
2 tsp ginger
1 tsp ground cloves
1/2 tsp salt
add dry ingredients to wet and mix well
roll dough between your palms and then roll in sugar
bake at 325 degrees F, on parchment or silpat lined baking trays, 8 minutes - no longer!
let cookies rest on the baking trays 5 minutes or so before removing to the counter to finish cooling
enjoy with coffee or tea or ice cream or milk of your choice {and share with friends!}
{i also had made these muffins a month or so ago, and they are so good! this recipe makes a good amount, too. i made 12 muffins and a round cake. i topped the cake with chopped dates and slivered almonds. so. very. tasty.}