Preheat oven to 350 degrees
Cream butter, coconut sugar, molasses, eggs together.
Combine dry ingredients, mix well and add to creamed mixture.
Mix until well blended.
Refrigerate for several hours. Helps the gluten free flour to absorb moisture and eliminates grainy texture.
Scoop out dough, shape into balls and roll in organic sugar.
Arrange 3 inches apart on a baking sheet covered with parchment paper or greased with butter.
Bake 5-8 minutes or longer to make them crispy.
Cool on wire racks.
Store in a glass container or freeze in BPA-Free ziploc bags.