I've discovered BabyCakes NYC! Happy new year to me. Erin McKenna opened her BabyCakes bakery in New York in 2005, now renamed Erin McKenna's Bakery. It's vegan and mostly gluten- and sugar-free. I am not vegan or gluten-free but I love to experiment with these recipes especially if baking for friends with these preferences. These gingersnaps turned out really well. I did not have evaporated cane juice so just used some rice malt syrup and decided to sprinkle a bit of muscovado sugar on top. The cookies harden as they cool but if you cook a little less they will be crispy on the outside and soft in the middle.
I even went to the trouble of making my own applesauce. Peeled, cored and cut up 1 kg of apples. Coated with 1 Tbs cinnamon, 1/2 c rice malt syrup and 1/4 c lemon juice. Ovenroasted for 35 min on medium heat. Then blended with a cup of hot water and a bit more rice malt syrup to taste.

3/4 c coconut oil
1/3 c applesauce
1 tsp salt
3 Tbs molasses
2 Tbs vanilla extract
1 1/4 c evaporated cane juice (I used 1/2 c rice malt syrup and 1/4 c muscovado sugar)
2 c gluten-free flour
1/4 c flax meal
2 tsp cinnamon
1 Tbs ginger (I used 2)
1 tsp baking soda
1 1/2 tsp xanthan gum (a great binder for GF baking)

Preheat oven to 160C. Line 2 baking trays with baking paper.
In a small bowl whisk the oil, applesauce, salt, molasses, vanilla and sugar. In another bowl mix all the dry ingreds. Pour the wet ingreds into the dry and mix with a rubber spatula until a dough is formed. I found I had to add a bit more flour.
Roll into balls and flatten on the baking sheet 1 inch apart. Bake for 15 min, rotating the sheets after 9 min. 
Let cookies cool on the sheets for 10 min then transfer to a wire rack. Keeps in an airtight container for up to 3 days.