From: Art of Gluten-Free Baking
Ginger-Molasses Cookies, Gluten-Free
Moist and very flavorful, these cookies are perfect for snacks, cookie exchanges, or dessert for your family. Or, process them into crumbs in a food processor for a pie crust (about 1 ½ cups for a 9-inch piecrust) that is perfect for a pumpkin cheesecake. Adding the optional black pepper turns them into Pfeffernüsse, a traditional German treat served during the holidays.
½ cup butter or buttery spread, such as soy-free Earth Balance
 Place a rack in the lower third of the oven. Preheat the oven to 375°F. Line a 9×13-inch metal baking sheet (not nonstick because they are more likely to burn) with parchment paper.
 In a medium mixing bowl, beat the butter, molasses, brown sugar, and vanilla with an electric mixer on low speed until well blended. Add the sorghum flour, garbanzo flour, ginger, cinnamon, xanthan gum, nutmeg, cloves, baking soda, salt, and black pepper (if using) and beat until well blended.
 With a #50 (1¼ tablespoon-size) metal ice cream scoop, shape 18 balls, roll each into a smooth ball with your hands, and then roll in the evaporated cane juice for a pretty crinkly appearance. Place 9 of the balls at least two inches apart on the sheet.
 Bake until the cookies look firm and began to show little cracks on top, about 8 to 10 minutes. Do not overbake. Cool the cookies on the baking sheet on a wire rack for 5 minutes, then transfer to the wire rack to cool completely. Bake the remaining 9 cookies in the same way. Makes 18 cookies.