These were inspired by Enjoy Life’s “Snap ’em Up Ginger Snaps”. If you don’t have their book, Cookies For Everyone, then pick it up today. My son decided to get in the kitchen and make himself some cookies and this is what he came up with.

Ethan’s Ginger Snaps

Ethan's gluten-free, dairy-free, egg-free, nut-free and vegan ginger snaps.

Preheat oven to 350′

3/4 c. shortening
1/4 c. molasses
1 c. brown sugar
1/4 c. flax meal
1/4 tsp. salt
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1 1/2 c. sorghum flour
1/2 c. millet flour
1/2c. tapioca flour/starch
5 tsp. water
Icing (optional)
1c. powdered sugar
1 tbsp. lemon juice

Cream shortening, molasses, brown sugar, flax meal and salt. Combine dry ingredients and stir into the creamed mixture.
Drop by small scoop or 1 in. balls. Place two inches apart on greased cookie sheet. Press down with the bottom of a drinking glass.
Bake for 10-12 minutes or until centers are firm. Cool for one minute and then remove to cooling racks. Drizzle icing over cooled cookies. Let icing set before storing cookies. Yield: about 2 dozen cookies.