Crunchy Gluten-Free Gingerbread Cookies

Preheat oven to 180°C (350°F).

In a medium bowl, combine dry ingredients and set aside. In a small bowl, stir together the rest of the ingredients. Add the wet mix to the dry mix and stir, until well combined.

Form dough into about twenty 1 1/2-inch balls, and place on a baking sheet about 1 1/2 inches apart. Flatten with the back of a tablespoon or a fork, wiping off any batter that sticks to the spoon or fork with a clean kitchen towel between flattening each cookie.

Bake for 10–12 minutes. Transfer cookies to a wire rack, they will crisp up as they cool.

Notes:
• Store cookies in an airtight container for up to 6 or 7 days, if the weather is very warm, it might be best to keep the cookies in the fridge.
• Store in an airtight container in the freezer, defrost and heat up in a preheated oven (180°C or 350°F) for a few minutes until crispy.