Gluten-free Ginger Spice Cookies

This fast, easy and delicious recipe was adapted from Roben Ryberg's recipe in her Gluten-Free Kitchen cookbook. I usually have all the ingredients on hand which makes it even more appealing. If you like ginger, you will be happy you tried it!

Ingredients

• 1/3 cup coconut oil
• 1/2 cup coconut palm sugar
• 1 cup sorghum flour
• 1 egg
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 2 tablespoons ground ginger
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Lightly grease a cookie sheet with coconut oil.
2. In a medium bowl, combine oil and sugar. Mix well.
3. Add the flour and mix well.
4. Add remaining ingredients and mix well. The dough should look like traditional cookie dough.
5. Drop rounded teaspoons of dough onto the prepared pan. Lightly press the dough balls with a fork to 1/8 to 1/4 inch thickness.
6. Bake for 8 minutes until they brown at the edges. They will crisp more as they cool.

Notes:

• The original recipe calls for 1/2 teaspoon of ginger and suggests leaving the vanilla out for more "bite". I much prefer 2 tablespoons, WITH vanilla. Adjust to your own preference for ginger.
• The original recipe calls for brown sugar which is usually refined. I don't keep it around. I mention it because not everyone has coconut sugar and others choose not to use it for sustainability reasons. I ran out of coconut sugar when trying to double the recipe this week and used part maple flakes ---  delicious. You could probably use all maple flakes if brown sugar and coconut sugar don't work for you.
• The first time I made the recipe, I forgot the xanthan gum. They came out much chewier but tasted great. As I always say, if you are sensitive to xanthan gum, leave it out.
• On a whim in San Francisco a few years ago, I bought Trader Joe's Pumpkin Pie Spice. I just finished it on this last batch of ginger cookies! What now? I might try this simple recipe or another one next time.