Ingredients

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 ounces chopped bittersweet or semisweet chocolate
• 1/4 cup chopped candied ginger, plus more for decorating
• 2/3 cup canola oil
• 1 cup sugar, plus more for coating
• 2 large eggs, at room temperature
• 1/4 cup molasses
• White chocolate, melted, for decorating

Instructions

1. Special equipment: Parchment paper A 1 1/2-inch ice cream scoop
2. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
3. For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
4. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
5. Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
6. Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.