Gingersnap Cookies

One of my favorite memories as a child was making Christmas cookies.  We had this old cookie cutter shaped like a gingerbread man.  Whenever I think of this season, I think of that gingerbread man and the smell and flavor he brings to mind.  I hope you enjoy this gluten free version of gingersnap cookies.

Gingerbread Cookies

• 1/2 cup + 1 tablespoon grapeseed oil
• 1/2 cup agave nectar
• 1 egg
• 1/4 cup blackstrap molasses
• 2 cups brown rice flour mix from Authentic Foods
• 2 teaspoons baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoon cinnamon.
• 3/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon sea salt

1. Preheat oven to 375 degrees.
2. In a large bowl, combine the grapeseed oil, agave nectar, egg, and molasses.
3. In a smaller bowl, combine the flour, baking soda, xanthan gum, and spices.
4. Gradually add the dry ingredients to the wet ingredients, stirring to combine.
5. Refrigerate for 1 hour.
6. Roll into balls and place on a parchment lined baking sheet.
7. Bake 8-10 minutes.