Ginger Thins

1. 1

   Set oven rack in top half of oven.

2. 2

   Preheat oven to 350F.

3. 3

   Combine flour, arrowroot, ginger and cinnamon in bowl, and set aside.

4. 4

   Whisk together brown rice syrup, maple syrup, oil, molasses, vanilla extract, 2 Tbs.

5. 5

   water and pinch of salt in separate bowl.

6. 6

   Fold flour mixture into syrup mixture.

7. 7

   Stir in crystallized ginger.

8. 8

   Let stand 5 minutes to thicken.

9. 9

   Line 3 baking sheets with parchment paper.

10. 10

    Spoon dollops of batter 2 inches apart on prepared baking sheet.

11. 11

    Bake 10 to 11 minutes, or until cookies are browned around edges.

12. 12

    Cool 2 minutes, then transfer to wire rack to cool completely.

13. 13

    Store in airtight container up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.