Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

STEP ONE In a medium bowl, sift together the Bob’s Red Mill gluten-free all-purpose baking flour, ¾ cup coconut sugar, flax meal, xanthan gum, ginger, 1 teaspoon cinnamon, baking soda, cream of tartar, sea salt, and cloves.

STEP TWO In a large bowl, mix together the melted coconut oil, gluten-free molasses, and vanilla extract. Add the flour mixture to the wet mixture and stir them until a grainy dough is formed.

STEP THREE In a separate small bowl, mix together the remaining 6 tablespoons of coconut sugar and the remaining 1½ teaspoons of cinnamon. Using an ice cream scoop or similar tool, shape the dough into round balls and roll them in the cinnamon/sugar mixture to coat fully. Place them on the cookie sheet 1 inch apart. Press down with a spoon to almost totally flatten each cookie.

STEP FOUR Bake the cookies for 9 minutes. Rotate and bake for 4 additional minutes.