These cookies were inspired by one of my favorite store-bought gluten-free cookies and my own oatmeal-lace chocolate chip cookies. They are wonderfully delicate and crispy but not delicate on flavor. The strong zing of the ginger is such a nice balance with the sweetness.
Makes about 3 dozen cookies.
Line cookie sheets with parchment paper. Heat the oven to 350°
5 Tbsps gluten-free flour blend (without xanthan gum or leavening agents) 1 ½ c gluten-free, old-fashioned rolled oats 1/8 tsp baking soda 1/8 tsp xanthan gum ½ tsp salt
8 Tbsps (1 stick) unsalted butter, very soft ½ c granulated sugar ½ c brown sugar 1/2 egg 2 tsps vanilla extract 1 Tbsp water 1 tsp grated fresh ginger (grated on a microplane)
3/4 cup diced crystallized ginger (dice to the size of a chocolate chip)
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Combine the flour, oats, baking soda, xanthan gum and salt in a mixing bowl.
In a large mixing bowl (or bowl of your stand mixer) cream the soft butter with the sugars. Add the vanilla, egg, water and fresh ginger and stir.
Add the dry ingredients and start on slow speed. As the dry ingredients moisten, increase the speed to high and beat for 2 minutes. Stir in the crystallized ginger.
Use 2 spoons or a scoop to drop about 1½ Tbsps. dough per cookie. Bake 12-15 minutes or until dark golden brown around the edges. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.