“All the comfort and joy of the traditional holiday snaps, but without corn, dairy, eggs, or gluten!”
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
- 40
-
1⁄2
cup brown rice flour
-
1⁄2
cup sorghum flour
-
1⁄2
cup arrowroot
-
1⁄4
cup potato starch
-
1⁄4
cup sweet rice flour
-
2
teaspoons ground ginger
-
1
teaspoon cinnamon
-
1⁄2
teaspoon nutmeg
-
1
pinch black pepper
-
1⁄2
teaspoon salt
-
1⁄2
teaspoon baking soda
-
1⁄2
teaspoon guar gum
-
1⁄2
cup molasses
-
1⁄4
cup superfine sugar
-
1⁄4
cup softened vegan margarine
-
extra rice flour for dusting when rolling and cutting out cookie
directions
- Preheat oven to 350°F Line baking sheets with parchment paper or lightly grease.
- Mix the dry ingredients together and set aside.
- Cream molasses, sugar and margarine.
- Slowly add dry ingredients and beat just until a stiff dough forms.
- Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to 1/8” thickness and cut out shapes.
- Bake, one sheet at a time, for 10 minutes in preheated oven, or until cookies are firm to the touch.
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