Ginger Cookies

NO gluten, casein, wheat, eggs, corn, soy, eggs Nuts optional

1 1/4 cup brown rice flour
1/4 cup sweet rice flour or almond meal (makes them taste better, adds protein)
1/4 cup tapioca starch
2/3 cup Sucanat (Or sugar)
1/4 teaspoon baking soda
1/4 teaspoon guar (xanthum) gum
1/8 teaspoon ground ginger
1/2 teaspon ground cinnamon
1/8 teaspoon salt
2 tablespoons cooking oil
1 tablespoon molasses
1/2 cup acceptable rice milk; other milk substitute; water, etc.

In a bowl, combine the rice flour, sweet rice flour/almond meal, tapioca starch, sucanat, baking soda, guar gum (xanthum), ginger, cinnamon, and salt. Mix. Add the oil, molasses, and milk/water to the flour mixture. Mix. Drop by cookie scoops or spoonfuls. Bake in a preheated 375?F oven for about 12-14 minutes or until they keep there shape on top or are slightly brown on the bottom.

I baked these for 9 minutes and they were chewy and good.

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