Gingerbread Cookies

Name: Gingerbread Cookies
Total time: 20 min
Ingredients: 3 1/4 cups (471 g) gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour (plus extra for rolling out dough)); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into tablespoon-sized pieces); 3/4 cup (160 g) firmly packed light brown sugar; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons ginger; 1 teaspoon cloves; 1 large egg, (at room temperature); 3/4 cup (180 ml) unsulfured molasses ((not blackstrap))

www.fodmapeveryday.com

These Gingerbread cookies are low FODMAP and perfect for the holidays. Bake until soft for a chewy cookie, or a bit longer for a crisp result.

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Ingredients

3 1/4 cups (471 g) gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour (plus extra for rolling out dough))
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into tablespoon-sized pieces)
3/4 cup (160 g) firmly packed light brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon cloves
1 large egg, (at room temperature)
3/4 cup (180 ml) unsulfured molasses ((not blackstrap))