Soft Gingerbread Cookies (Gluten Free & Vegan)

• 3/4 cup vegan margarine, softened
• 1 cup brown sugar
• 1/4 cup molasses
• 1/4 cup applesauce + 1/2 teaspoon baking soda
• 11/4 cups sorghum flour
• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 11/2 teaspoons xanthan gum
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 cup white sugar, to roll in

1. Preheat oven to 375u0b0F.
2. Cream margarine and brown sugar together in a large bowl. Add molasses and applesauce.
3. In a separate bowl mix flours, baking soda, xanthan gum, salt, ginger and cinnamon.
4. Add dry ingredients to wet and mix well.
5. Scoop out tablespoonfuls of cookie dough and roll out into a ball. Dough will be rather sticky. Roll into white sugar then place on a cookie sheet.
6. Bake in preheated oven for 8-10 minutes. Keep an eye on them. You would hate to overbake these tasty gems.
7. Let cool at least 5 minutes on the cookie sheet before removing from sheet.
8. The cookies will be slightly crisp on the outside and chewy on the inside.

vegan margarine, brown sugar, ubc, ubc, sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, salt, ground ginger, cinnamon, ubc

Taken from www.epicurious.com/recipes/member/views/soft-gingerbread-cookies-gluten-free-vegan-53003051 (may not work)