6 tablespoons butter ( room temperture)

1 cup brown sugar

1 well beaten egg                                     

¼ cup molasses

1 teaspoon cider vinegar

1  1/4 cup quinoa flour

½ cup ARZU Original (one packet)                         

½ teaspoon cinnamon

¼ teaspoon cloves

2 teaspoons ginger

1 cup gluten free caramel chips

 

 

 

Preheat oven to 350*

 

Cream butter and sugar together.

 

Stir in eggs, molasses and vinegar.

 

Add  remaining ingredients except caramel chips. Mix until blended.

 

Add caramel chips and mix in.

 

Drop by  teaspoons 2 inches apart onto greased or parchment lined pan.

 

 Bake for 12 minutes at 350*

 

Makes approximately  2 dozen cookies.