Gluten-Free Gingersnap Cookies

Step 1

Preheat oven to 350° F.

Step 2

Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.

Step 3

In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.

Step 4

Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.

Step 5

With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.

Step 6

Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat.

Step 7

Transfer cookies to prepared baking sheets, spacing evenly.

Step 8

Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.

Step 9

Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!