In a stand mixer, beat the butter for 1-2 minutes. Add the brown sugar and beat for another 1-2 minutes until fluffy, scraping around edges as needed. Beat in egg. Add vanilla and molasses until combined. In a small bowl, combine gluten free flour, guar gum, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt. Slowly add flour mixture into butter mixture and mix until just combined. Place dough in a bowl and cover. Refrigerate for at least 1 hour (overnight is best).

To bake, preheat oven to 375 degrees F and prepare baking sheets with parchment paper or silicone mat. Place 2-3 Tbs white granulated sugar in a small bowl. Roll dough into a shape slightly smaller than a golf ball and roll in white granulated sugar, coating all over the cookie dough. Place cookies 2-3 inches apart on baking sheet. Bake for 9-10 minutes and allow cool slightly before transferring to cooling rack. Store in air-tight container when fully cooled. Be careful not to overbake!