Gluten-free Gingersnaps

I usually make these cookies with butter, but when I make it for someone who cannot tolerate butter, I use palm shortening instead and just add some nice salt to add interest.  I still prefer it with butter.  There is an ongoing debate in this household regarding the addition of chocolate chips.  Most love them, but two children are insistent they do not like them (but they will eat them sometimes because they are cookies, after all).

2 ¼ c flour (1.5 cups sorghum, 3/4 c tapioca)

¾ c unsalted butter (or shortening)

1 tsp xanthan gum
1 c brown sugar
¼ c molasses
1 egg
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
¼ tsp cloves

½ tsp salt 

chocolate chips, optional   

Whisk together the flours, xanthan gum, baking soda, spices and salt.

With a mixer, cream butter and sugar with molasses. Beat in the egg. Beat in the flour mixture and then add however many chocolate chips is pleasing to you. Form into balls sized to your liking, such as walnut sized, and roll in sugar if you like extra work before placing on a cookie sheet. Bake at 350 for 7-10 minutes.  If you bake them one sheet at a time, they crinkle nicely.  If they are too flat once baked, add more flour.