Ginger Snaps

• 3/4 c shortening, e.g. Crisco or lard
• 1 c sugar
• 1 egg
• 1/4 c gluten-free molasses
• 1 3/4 c sorghum flour
• 1/4 c chickpea flour*
• 2 T sweet rice flour**
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• sugar to coat cookie dough balls

1. Cream shortening and sugar.
2. Add egg and molasses.
3. Mix thoroughly.
4. Stir together sifted sorghum flour, chickpea flour*, sweet rice flour**, soda, cinnamon, ginger and cloves.
5. Stir into the creamed mixture.
6. Refrigerate until firm.
7. Form dough into 1 1/2 inch balls; roll in granulated sugar.
8. Place on a parchment lined cookie sheet.
9. Bake in preheated 350° oven for 12-15 minutes.

Yield: 5 dozen small cookies

* May use soy flour

** Available in health food stores, oriental markets, and some grocery stores

Developed by Mary Schluckebier, Home Economist
Contributed by Twin Valley Mills, LLC.