- 2 1/3cups all-purpose gluten-free flour mix*
- 1cup almond meal or almond flour
- 1/2teaspoon xanthan gum powder** (optional)
- 1teaspoon baking soda
- 1 1/2teaspoons ground allspice
- 1 1/2teaspoons ground cinnamon
- 1 1/2teaspoons ground ginger
- 1/2teaspoon ground cloves
- 1/4teaspoon finely ground black pepper
- 1/2teaspoon salt
- 3/4cup (1 1/2 sticks) butter, softened
- 1/2cup light brown sugar, packed
- 2/3cup natural, unsulfured molasses
- 1large egg
- Colored sugar, for decorating
- In medium bowl, combine flour mix, almond meal, xanthan, baking soda, allspice, cinnamon, ginger, cloves, pepper and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add molasses and egg; blend well. Add dry ingredients in three batches, blending just until fully incorporated. Dough will be stiff. Divide dough into two balls, flatten into discs, wrap in plastic wrap and refrigerate at least 3 hours or up to 3 days.
- Preheat oven to 350F.
- Remove one dough disc from refrigerator and roll out between two pieces of parchment paper or on lightly gluten-free floured work surface to 1/8-inch thick. Cut into desired shapes and place on parchment-lined baking sheets. Sprinkle cutouts with colored sugar, if desired.
- Bake 9 to 13 minutes, until edges of cookies are crisp. Cool cookies on sheet 2 to 3 minutes. Remove cookies to wire rack to cool completely. Store in airtight container for up to 1 week.
* Gluten-free flour mix and almond meal or almond flour can be found in the gluten-free or natural food section of most stores.
** Xanthan gum powder will improve texture of cookies but is not required to make this recipe. It can be found in health food stores and baking or gourmet markets.
TIP: Wrap and Roll – Stack flat, frosting-free cookies like these by the dozen and wrap them in cellophane. Then, roll a piece of cardboard or construction paper around the outside of the cookies and fasten it closed with tape, ribbon or other accoutrements.