Gingersnaps
Adapted from: https://www.veganricha.com/2014/12/gluten-free-ginger-molasses-cookies.html

1/4 cup expeller pressed coconut oil, melted

1/4 cup maple syrup

3 Tbsp non dairy milk

1/2 cup coconut sugar

1/2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground cloves

1 cup gluten free oat flour

3/4 cup almond flour

1/2 cup rice flour (white or brown)

1 Tbsp arrowroot starch

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

To coat:

4 Tbsp coconut sugar

1 tsp cinnamon

In a bowl, combine all the wet ingredients and whisk until the sugar dissolves.

In another bowl, mix all the dry ingredients. Whisk well.

Add dry to wet and mix to make a soft somewhat sticky dough.

Let the dough sit for 5 minutes.

Pre-heat the oven to 360 degrees F

If the dough is too sticky, add a tbsp or more oat flour and mix in into the dough.

Grease your hands or use a cookie scoop, and take 2 to 2.5 Tbsp of the dough (I used large cookie scoop) roll it into a smooth ball, coat in sugar mixture. Place on parchment lined sheet and flatten slightly.

Put a drop of water in the center of each cookie.

Bake for 11 to 13 minutes on a stone or silpat until the top is set.

Cool completely before serving (15 to 20 mins). The cookies keep cooking and pick up the sweetness from the sugar coating as they sit.

** Shape them into fat balls, flatten slightly and bake for soft crinkly cookies. Make smaller flat coins for snappy cookies.