Gluten Free Ginger Snaps

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup (90 g) teff flour
• 1/2 cup (75 g) tapioca flour
• 1/4 cup + 2 tablespoons (55 g) sweet rice flour
• 1/4 cup (45 g) buckwheat flour
• 1 large egg
• 1 teaspoon chia seeds
• 3 tablespoon molasses
• 1 teaspoon vanilla
• 1/2 cup + 2 tablespoons (140 g or 1 1/4 sticks) unsalted butter
• 1/2 cup + 2 tablespoon (125 g) white granulated sugar
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground pepper
• 1/4 teaspoon ground cloves
• 1/2 cup (90 g) chopped crystallized ginger

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.

2. In a bowl, whisk together the teff flour, tapioca flour, sweet rice flour, buckwheat flour, baking soda, kosher salt, cinnamon, ginger, ground pepper and ground cloves.

3. In a small bowl, stir the chia seeds into the egg and let sit for 5 minutes until slightly thickened.

4. In a large bowl, beat the butter and white granulated sugar until light and fluffy, about 3 minutes. Beat in the chia egg, molasses and vanilla.

5. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped crystallized ginger.

6. Chill the dough for 15 minutes so it is easier to shape.

7. Roll the dough into 30 balls, about 1 tablespoon each, and place them 2 inches apart on the prepared sheets. Flatten each ball slightly with your palm.

8. Bake for 10 to 12 minutes, until the edges are set and the tops look dry and cracked. Cool on the sheets for 5 minutes, then move to a rack to cool completely.