Gluten free Giant Ginger Cookies are one of the best cookies I have ever had. They are an award winning cookie, soft and moist. I found the recipe in Beth Hillson’s book: Gluten-Free Makeovers.
½ cup canola or other vegetable oil
¼ cup unsulphured molasses
1 cup sugar
2 tbsp chopped crystallized ginger
2 cups Cake and Pastry flour ( 1 cup sweet white sorghum flour, 1 cup white rice flour,
3/4 cup cornstarch, 1 ½ tsp xanthan gum, ½ tsp salt)
½ cup chickpea flour
1½ tbsp. baking soda
1½ tsp xanthan gum
1 tsp ground ginger
Pinch of salt
Additional sugar for rolling
Add the wet ingredients to the dry ingredients and beat on low until mixture is smooth, about 1 min. Preheat oven to 350 deg. and line cookie sheets with parchment paper. Using ¼ cup scoop, scoop out the dough, roll into the additional sugar and place apart on the cookie sheets. Press down to form even circles. Bake about 12 minutes until the edges are slightly brown.