Gingersnaps

3/4C Margarine
1C White Sugar
1 Egg (or egg replacer equivalent, if using egg replacer, only add the dry mixture)
1/4C Molasses
2/3C Buckwheat flour
2/3C Arrowroot flour
2/3C Soy flour
1Tblsp ground Ginger
1tsp ground Cinnamon
2tsp Baking soda
1/2tsp Salt
1/2C White sugar for decoration (optional)

Preheat oven to 175C or 350F

In a medium bowl, mix together the margarine & 1C sugar until smooth. Add/ beat in the egg & molasses until blended in. Combine flours, ginger, cinnamon, baking soda & salt (mix them beforehand, ziplock bag to shake them together works). When dry mixture is mixed, add to the molasses mixture to form a dough. Roll the dough into 1” balls (roll in the extra sugar if wanted) then press them slightly when you put them on the cookie sheets (ungreased cookie sheets/ baking paper) placing them at least 2” apart

Bake for 8-10 min in preheated oven. Allow them to cool for 5 minutes after taking them out of the oven before transferring them to wire racks to cool completely