Gluten-Free Ginger Snaps

When I was a kid, Valentine's Day was naturally a popularity contest manifesting in who received the most heart-shaped cards. I always sent the boy I was crushing-on a hand crafted one, of course. But, by far, the most enjoyable V-Day competition was to see who could eat the most cinnamon hearts before their tongue set on fire. My tongue usually set on fire after about 10 or 15 little delicious hearts, FYI.

Now that I'm more health-conscious, I likely won't be popping tongue-burning sugary cinnamon hearts, but I may send a Valentine's Day card or two. And, I will definitely be baking something gluten-free and delicious in my oven. Baking should and can be easy. These delightful little cookies are both easy to make and a really nice way to show your love.

Bake these cookies for your kids, parents and loved ones.

Ginger and cinnamon aren't just for Christmas, but are ideal hot and spicy additions for a hot and spicy Valentine's Day.

Gluten-Free Ginger Cinnamon Cookies

Ingredients

2-1/4 cups brown rice flour

2 tsp ground ginger

1 tsp aluminum-free baking soda (make sure it's gluten-free)

1 tsp ground cinnamon

1/2 cup organic soft butter

1/4 cup organic walnut oil

1/2 cup coconut sugar

1 organic egg

1/4 cup organic blackstrap molasses

Method:

Combine all the dry ingredients (excluding the sugar) into a large size bowl, set aside. In a large mixing bowl combine the butter, oil, sugar, egg and blackstrap molasses, beat well. Once combined, slowly add the remaining dry ingredients and beat until smooth.

Form the batter into two inch balls and roll in cane sugar (if you like) and place on cookie sheet. Bake at 350 degrees for 11-13 minutes, be careful not to over bake them. Let cool on a cookie rack.