Gluten Free Ginger Snaps



1/2 cup whole bean flour

1/4 cup sorhum flour

¼ cup potato flour

1 3/4 tsp baking powder

1 tsp ground ginger

½ tsp cinnamon

½ tsp nutmeg

pinch of clove

pinch of allspice

½ tsp salt

¼ cup soft butter

¼ cup coconut palm sugar

¼ cup molasses

¼ cup water


Combine all dry ingredients.

In a separate bowl, cream together butter,  sugar and molasses.

Stir in water and dry ingredients alternately.

Stir in vanilla and mix until well blended.

Form into a roll about 2 inches in diameter.

Chill for 2 hours.

With a serrated knife, slice into cookies.

Place one inch apart on cookie sheets and bake at 325°F for 8-10 minutes.


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