Holiday Gingerbread Cookies

• 2 1/3 cups brown rice flour
• 1 1/2 cups amaranth flour
• 1 1/2 cups arrowroot powder, plus extra for dusting
• 2 tablespoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon sea salt
• 1 cup amber agave nectar
• 1/4 cup dark molasses
• 1/4 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 tablespoons vanilla extract

1. Preheat the oven to 350F.
2. Line 2 baking sheets with parchment paper.
3. In a large bowl, stir together the rice flour, amaranth flour, arrowroot powder, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
4. In a separate bowl, combine the agave nectar, molasses, applesauce, canola oil, and vanilla extract.
5. Mix well and pour over the dry ingredients.
6. Stir until the 2 mixtures are thoroughly combined.
7. Cover and chill the dough 2 hours or more.
8. Sprinkle your work surface with arrowroot powder.
9. Divide the chilled dough into 4 equal parts.
10. Return 3 parts to the refrigerator to keep chilled.
11. Roll out the dough 1/4 inch thick.
12. Cut out gingerbread with cookie cutters and place them on the prepared baking sheets.
13. Bake for 6 to 7 minutes.
14. The cookies will be slightly soft when they are removed from the oven.
15. Allow to cool for 5 to 10 minutes, then move to cooling racks to cool completely.
16. These freeze very well in plastic freezer storage bags.
17. Makes approximately 5 dozen cookies, depending on the size of the cookie cutter.

brown rice flour, amaranth flour, arrowroot powder, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, amber, dark molasses, unsweetened applesauce, canola oil, vanilla

Taken from www.epicurious.com/recipes/food/views/holiday-gingerbread-cookies-379320 (may not work)