• 1 cup rice flour
• 1 cup tapioca flour
• 1/4 cup arrowroot flour
• 1/3 cup molasses
• 1 cup coconut sugar + 1/4 cup for topping
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger powder
• 1 teaspoon baking soda
• 1/4 salt
• 1 egg
• 1/4 cup avocado oil (or melted coconut oil)

1. 1.In a large bowl, sift together the dry ingredients and spices (flour, baking soda, cinnamon, cloves, nutmeg, ginger, salt).
2. 2.In another bowl, mix the coconut sugar with the oil and molasse for a good 2-3 minutes using a whisk (good arm workout here!).
3. 3.Add the egg and beat for 1 more minute.
4. 4.Then slowly add the dry ingredients to your mix, keep whisking!
5. 5.Put some parchment paper on a cookie sheet.
6. 6.Using your hands with a bit of flour (or with 2 spoons), scoop the dough and roll it into a 1 1/2" balls. Then, flatten them with your fingers. Put some sugar on top of each cookie (or both sides if you prefer).
7. 7.Bake for 13 minutes exactly.
8. 8.Cool down completely before transferring them to a plate.
9. 9.Icing is optional, see below.

Prep Time 25 min
Cook Time 13 min
Total Time 38 min
Notes: Icing : You can add some non-paleo icing topping by mixing some water with icing sugar until you get a texture that is liquid enough and workable but still thick enough it will dry and harden a bit.
http://thegourmetconfession.com/gingerbread-cookies