Gluten Free Gingerbread Drops

These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 78 Calories

Ingredients

• ½ teaspoon ground cinnamon
• ½ cup raisins
• ¼ teaspoon ground ginger
• 2 tablespoons molasses
• 1 tablespoon oil
• 2 tablespoons rice flour
• 1 ½ cups drained and rinsed canned pinto beans
• 2 tablespoons amaranth

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.

Step 3

Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.