These cookies will sure please the crowd! They are crispy on the outside and soft and chewy on the inside. Perfect for folks on a gluten free diet!
3/4 cups of sorghum flour
3/4 cups of brown rice flour
3/4 cups of tapioca flour
3/4 tsp xanthum gum
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup plant-based “butter” or coconut oil
1 cup date paste (1 cup dates with enough water to blend into a paste)
1 flax egg (1 tbsp ground flax seeds with 3 tbsp of water – mix and let it sit for 10 minutes)
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large separate bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients together. Shape dough into mini golf sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a parchment lined cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a few minutes then place on a wire rack to cool.