Gluten-Free Gingersnaps

1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

2. Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.

3. Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.

4. Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.

5. Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

Cook's Note:

You can make oat flour by grinding old-fashioned oats.