PREPARE THE COOKIE DOUGH

1. Whisk together the gluten-free 1:1 flour, cinnamon, ginger, cloves, nutmeg, salt, baking powder, and baking soda. Set aside.
2. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, dark brown sugar, and granulated sugar for ~2 minutes until creamy and smooth.
3. Add the egg, molasses, and vanilla extract and mix until well combined.
4. Add the dry ingredients and mix on low just until no flour streaks remain.
5. Fold in the oats with a rubber spatula until they are fully coated and evenly distributed in the batter.
6. Cover the bowl and chill in the refrigerator for 1 hour.

BAKE THE COOKIES

1. Preheat the oven to 350°F and line 2 large baking sheets with parchment paper.
2. Remove the cookie dough from the refrigerator and use a large cookie scoop to scoop the dough into balls, placing 6 on each cookie sheet (each cookie should be ~45g or between 2-2 1⁄2 tbsp).
3. Bake one sheet at a time on the center rack of the oven for 10- 12 minutes or until the edges are lightly browned (the center should still be soft/slightly underdone but not wet or shiny).
4. Remove from the oven and use a large round cookie cutter or the rim of a small bowl to gently swirl each cookie around to slightly push in the edges to create an even round shape.
5. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.

GLAZE THE COOKIES

1. Whisk together the powdered sugar, orange juice (start with 3 tbsp and add more as needed), ginger, and salt until smooth.
2. Gently dip the top of each cookie into the bowl of glaze and place on a wire rack to allow the glaze to set. Enjoy!