Recipe Category: Appetizers/Snacks (gluten free)

The Wheat-Free answer to ginger snaps

Diet Types: gluten free, casein free, vegetarian
Makes 24 pieces

1/4 cup honey
3 tablespoons oil
3 tablespoons water or unsweetened juice
1 cup Nu-World Foods Amaranth flour
1/3 cup arrowroot
1 teaspoon cream of tartar or 1/8 teaspoon vitamin C crystals
1/2 teaspoon powdered ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice or 1/8 teaspoon ground cloves

Combine honey, oil and water or juice in a medium saucepan. Heat briefly to melt honey. Remove from heat, and set aside.

Sift together flour, arrowroot, cream of tartar or vitamin C crystals, ginger, cinnamon, baking soda and allspice or cloves. Stir into liquid mixture.

Drop rounded teaspoons of batter onto cookie sheets. Bake at 325°F for 15 to 18 minutes, until cookies are lightly brown. Cool on wire racks. Store in paper bag. Use within a few days.