I heart gingerbread cookies. They are one of my favorite holiday foods. I actually made a Candyland game with gingerbread a few years ago. The house, the markers all made out of gingerbread.
I have a GF recipe for gingersnaps that I have played around with several times. All are very delish. This is made in a food processor so it is quick and easy.
I have cut the amount of sugar in half from the original recipe, trying to reduce the sugar to a minimum. You may want to add more.
Measure and add the first four ingredients to the food processor in this order and process. Measuring and emptying the olive oil before the molasses allows the molasses to just slide right out of the cup.
1/4 c. brown or maple sugar
1/4 c. EVOO (extra virgin olive oil)
1/4 c. molasses
1 tsp vanilla extract
Mix together in small bowl:
3/4 c. flour (amaranth, sorghum or brown rice)
1/2 c. arrowroot powder or tapioca flour
1/4 c. one of flours above not already used
1 tsp. xanthum gum
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
Add to the wet ingredients in several batches, processing between each addition.
Add 2 T water(if needed). Oil baking sheet or use parchment paper. Make dough into 1" balls. Flatten. Bake at 325 degrees F. for 10-12 minutes if you like a crispy cookie outside and soft inside. Bake a few minutes longer if you like hard gingersnaps. Ler cool on the cookie sheet for a couple minutes before removing.