Ginger Cookies

Preheat your oven to 325F.

In a bowl, combine the oil, applesauce, salt, molasses, vanilla, and evaporated cane juice. In a separate bowl, whisk together the flour, flax meal, cinnamon, ginger, baking soda, and xanthan gum. Carefully add the dry ingredients to the wet mixture and stir until a slightly pebbled dough/paste is formed.

Scoop 1/2″ balls onto your baking sheets (I use a Silpat sheet, but you could line yours with parchment), spreading them at least 1″ apart. Using a fork, press each ball down so that it spreads out a little more evenly during cooking. Bake on the centre rack for 13 to 15 minutes, rotating the pan after about 6 minutes.

Your cookies are done when they are crispy on the outside edge and a little soft in the centre!

Let them cool on a rack for about 10 minutes before removing them from the pan. Once completely cooled, you’re free to enjoy these tasty little morsels!