Gluten Free Gingerbread Drops Best Family Recipes

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Gluten Free Gingerbread Drops

"These pinto bean cookies use a small quantity of rice flour and small quantity of amaranth for grains. These are not overly sweet cookies, on the grounds that molasses and raisins are the best sweeteners."

Ingredients :

1 half cups drained and rinsed canned pinto beans
2 tablespoons molasses
1 tablespoon oil
2 tablespoons rice flour
2 tablespoons amaranth
half of teaspoon ground cinnamon
1/4 teaspoon floor ginger
1/2 cup raisins

Instructions :

Prep : 15M	Cook : 12M	Ready in : 30M

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Mash beans, molasses, and oil together in a bowl the use of a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean combination until dough is properly mixed; fold in raisins. Form dough into 24 small balls and set up on prepared baking sheet. Slightly flatten balls onto baking sheet.
Bake within the preheated oven until edges are slightly hardened, 12 to 14 mins. Cool on baking sheet for 2 mins before transferring to a twine rack.

Notes :

Approximately 3/four cup of dried pinto beans will produce the amount of cooked beans called for in the recipe.
Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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