1/3 cup butter
1/3 cup organic dehydrated cane juice
1/3 cup black strap molasses
1/3 cup honey
1 large organic free range egg
3 tsp. baking powder
1 tsp. ginger
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. allspice
½ tsp. sea salt
3 ½ cups gluten free flours (any combination of rice, potato, tapioca, arrowroot).
Mix cane juice and butter together, add beaten egg and mix well. Sift flours, baking powder, salt and spices together. Mix honey and black strap molasses together. Gradually add dry ingredients to butter, egg mixture alternating with honey and black strap molasses mixture until all combined. Put batter on to wax paper and wrap tightly. Refrigerate overnight. Roll into balls and mark with a floured fork. Bake at 350 degrees for 10 minutes or so depending on size of cookie and desired texture. Leave in a little longer time for crispy, shorter time for softer and chewier. Watch carefully. They get overdone very quickly. Cool. Keep in airtight container for 2 –3 weeks.
