Gluten-free Gingersnaps

From BabyCakes by Erin McKenna
20 minutes prep time | Makes 36 cookies

3/4 c coconut oil
1/3 c unsweetened applesauce
1 tsp salt
3 Tbsp molasses
2 Tbsp pure vanilla extract
11/4 c evaporated cane juice
2 c Bob’s Red Mill Gluten-Free All-Purpose Flour
1/4 c flaxmeal
2 tsp ground cinnamon
1 Tbsp ground ginger
1 tsp baking soda
11/2 tsp xanthan gum

1. Preheat oven to 325°. Line 2 baking sheets with parchment paper.
2. In medium bowl, combine oil, applesauce, salt, molasses, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flaxmeal, cinnamon, ginger, baking soda, and xanthan gum. Using rubber spatula, carefully add dry ingredients to wet mixture and stir until grainy dough is formed.
3. Using a melon baller, scoop dough onto prepared baking sheets, spacing portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake on center rack of oven for 15 minutes, rotating sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
4. Let cookies stand on sheet for 10 minutes. Transfer to wire rack and cool completely before covering. Store in airtight container at room temperature for up to 3 days.