1/2 Cup + 2 Tablespoons Sweet White Sorghum Flour 1/2 Teaspoon Ground Ginger 1/2 Cup + 2 Tablespoons White Rice Flour 1 Teaspoon Cinnamon 1/2 Cup Tapioca Flour 1 Teaspoon Vanilla Powder 1/2 Cup Coconut Flour 1 Cup Sugar 2 Teaspoons Baking Soda 3/4 Cup Butter, Softened 1 Teaspoon Baking Powder 1/3 Cup Molasses 1 Teaspoon Xanthan Gum 1 Egg, Room Temperature 1/2 Teaspoon Ground Cloves Additional Sugar
Mix first 12 ingredients in one bowl. In another bowl, mix butter and molasses until uniform in color and smooth. Blend in egg. Add dry ingredients in three parts, mixing well after each addition. Once combined, cover and refrigerate for at least 1 hour or overnight. Roll dough into balls (small or large , depending on what size cookie you want.) Roll balls in white sugar to completely coat. Place on greased cookie sheet and bake at 350 degrees for approximately 9 to 10 minutes or until the cookies are crackled and set. Let the cookies cool slightly before removing to wire rack to cool completely.
March 2012 Modified Recipe - Calla Ferre - From www.glutenfreeclub.com
