1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoonvanilla extract
granulated sugar for rolling
Instructions
Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, and salt together. Set aside.
1 ¾ cups (259g) gluten free flour blend, 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, ½ teaspoon fine sea salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the molasses, prepared egg replacer, and vanilla and beat to combine. Add the dry ingredients and mix on low speed until incorporated.
½ cup (113g) unsalted butter, ⅔ cup (133g) brown sugar, ¼ cup (60ml) unsulphured molasses, 1 tablespoon Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
Using a tablespoon, scoop out cookie dough and roll into balls. Roll each cookie dough ball in granulated sugar, then arrange on the prepared baking sheets. Use your palms or the back of the spoon to flatten each cookie dough ball. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheets for at least 30 minutes.
granulated sugar for rolling
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
You can make the cookies as large as you would like. I prefer to measure out 1 tablespoon of dough per cookie.