Alright these cookies are a home run! If you like gingernaps...you will love these. It's rare that I actually make a cookie that isn't a chocolate chip variation. But I am so glad that I made these. They are perfect for the fall. And the chai masala is my favorite "spice" to add to fall flavors...if you don't have it and don't want to order it, you can easily use clove. But if you want people to eat this and think...there's something different about this gingersnap...chai masala is the secret ingredient. This is the one I use and love! You can also make chai tea lattes with it! There is not a better chai spice in my opinion.
Anyways, this is recipe is a 10/10. Let me know if you make them!
Gluten Free Gingersnap Cookies
Makes 30 cookies
Ingredients:
2 cups fresh milled sorghum flour
4 Tbsp arrowroot starch
1 cup sugar
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp clove or chai masala
3/4 cup melted butter
1/4 cup molasses
1 egg
Directions:
Preheat oven to 375 degrees. Mill 1.5 cups of sorghum grain on finest setting. In a large bowl, add all the dry ingredients and mix. Melt the butter and it to the dry ingredients. Add molasses and egg to the dough and mix well. Scoop a tablespoon of dough and roll it into a ball. Place them on a cookie sheet and bake for 6.5 minutes. This time will give you a crispy edge and chewy middle.
-Michal