I actually made these today without the honey. Plan ahead, as this dough needs at least 2 hours chill time.
2 1/2 C Gluten Free flour or flour blend (I used 1 1/2 C brown rice flour and 1 C sweet sorghum flour together)
1/4 C flaxmeal (not in original recipe, but adds healthy fats)
2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 C oil ( I used light olive oil)
1/2 C sugar (I used coconut sugar)
1/3 C honey (I omitted it)
1 large egg
In a large bowl, whisk together the first 5 ingredients.
Beat the next 3 ingredients for one minute, or until smooth. Add the egg, beat for another minute.
Slowly add the dry ingredients to the wet ingredients, mixing as you go.
Shape the dough into a log, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.
Preheat oven to 400 degrees.
Cut the cookies into 1/2-inch slices or roll out dough and use cookie cutters. Place them on parchment-lines baking sheets. (If you grease the pan a little with oil, the paper lays better on pan.)
Bake for 10-12 minutes, until golden. Cool on baking racks and serve.
From our friend Tavia