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1
n a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum
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2
In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.
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3
Add molasses and maple syrup and beat to combine.
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4
Add egg and beat to combine.
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5
Slowly add in flour until combined.
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6
Divide in half, flatten into disks and individually wrap in plastic. Set in refrigerator at least two hours or (preferably) overnight.
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7
When ready to bake, preheat oven to 350u00b0.
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8
Line 4 cookie sheets with parchment paper.
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9
Flour work surface with rice flour and roll disk to 1/4 inch thick, rotating dough regularly to prevent sticking (re-flour board as necessary). Cut into circles about 1 3/4 inch in diameter.
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10
Bake for 12 minutes or until still slightly soft on top. If you prefer crispy cookies, bake for 16 minutes.
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11
Remove from oven and flip upside-down on a cool cookie sheet or flat work surface. With the bottom of a shot glass or a small spoon, press a small circle into the bottom of each cookie. Allow to cool completely.
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12
When cool, fill 1 cookie impression with about a teaspoon of your favorite jam (mine was Blueberry Ginger Lime Jam) and use a second cookie to sandwich, repeating until all are done!
