The neat thing about this recipe is you can make two different cookies using the same recipe. Confused? Don't be. It's simple. This really is a slight variation of a ginger snap cookie recipe. I've made it two ways -- one with more liquid and one with less. The difference is one version comes out like a crisp spice cookie and the other a soft, moist spice cookie. To my kids, it's two different cookies and allows for some variation.
1/2 cup gf flour -- either sorghum, chickpea, millet, etc.
1/2 cup tapioca flour
1/2 cup potato starch or 1/2 corn starch *see below
1/2 cup sugar
3 tsp egg replacer
1.5 tsp xanthan gum
2 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1 tbsp molasses (or cane syrup or agave syrup or honey)
1/2 cup oil
1/2 cup water
Mix dry ingredients. Add wet ingredients. Blend. Bake at 375 for 12 minutes. This recipe tends to make a crispier, crunchier cookie.
To make softer cookie, add 1/4 cup molasses rather than just 1 tbsp. Bake same.
*Note: I interchange the potato starch and the corn flour sometimes. The starch makes a lighter, chewier cookie. The flour makes a denser cookie with a different flavor.