Thank you burdee and kareng! If you can both post those recipes when you find them that would be great.
I found this recipe (before my substitutions) on a tub of crystalized ginger. If you want to use raw, fresh ginger, maybe you could grate that (minus the peel) and substitute fresh ginger for crystalized ginger. Here's my allergy free version of the recipe:
Preheat oven to 375 degrees. Combine and beat well:
1 Tablespoon ground flax meal dissolved in 3 T. hot water (let stand 5 minutes before adding to wet ingredients), instead of one egg
3/4 c. Spectrum Naturals shortening (can sub half dairy/soy free Earth Balance buttery spread)
1 cup sugar (beet)
1/4 cup agave (instead of molasses)
Mix together and add to wet ingredients:
2 teaspoons baking soda
2 cups gluten free flour (I used 1-1/2 c. Bob's Red Mill flour blend and 1/2 c. buckwheat flour to add a heartier flavor)
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon cardomom
1/2 teaspoon xanthum gum
4 ounces Crystalized Ginger (coarsely chopped)
1/2-1 cup finely chopped pecans (or whatever nut you tolerate)
Mix well and chill for 1 hour. Form into 1" balls, roll in sugar and place on greased cookie sheet 2" apart.* (I use Pam for Grills because it doesn't contain any soy or I just line my sheets with parchment paper.) Bake for 8-10 minutes at 375 degrees. Cool on cooky racks or marble cutting board or wax paper lined tile kitchen counter.
*I used a fork dipped in water to press (criss-cross) fork tine patterns in the cookies and sprinkled with sugar (like peanut butter cooky recipes). Since I pressed the cookies before baking, I only needed to leave about 1-1/2 inches between cooky dough.
The recipe makes 36, but I got more by making smaller cookies.