1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup (50 g) granulated sugar
1/3 cup (73 g) packed light brown sugar
3 tablespoons (63 g) unsulphured molasses
2 tablespoons (42 g) honey
1/2 teaspoon pure vanilla extract
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
Preheat your oven to 300°F. Line rimmed baking sheets with parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, cinnamon, ginger, salt, pepper, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, breaking up any lumps in the brown sugar. Add the molasses, honey, vanilla, butter, and egg, and mix until fully combined. The cookie dough will be smooth and soft, and not too sticky.
Scoop the cookie dough into teaspoon-sized portions and place about 1 1/2-inches apart on the prepared baking sheets. Roll each gently into a ball between clean palms, and replace on the baking sheet. Place the baking sheets, one at a time, in the center of the preheated oven and bake until fully set and firm to the touch, about 20 minutes. For the crispiest, snappiest cookies, lower the temperature to about 250°F and bake for another 7 to 8 minutes.
Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool. Once the cookies are completely cool, store them in a sealed glass container at room temperature to maintain crispness. If you leave them out, uncovered, for a long time, they’ll soften.