In a large bowl, whisk together the dark brown sugar, caster/superfine or granulated sugar, oil, molasses, egg and vanilla until well combined.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, salt, cinnamon, ginger, nutmeg, allspice and cloves, and add them to the wet ingredients.

Mix with a wooden spoon or a rubber spatula until you get a smooth, fairly soft and sticky cookie dough.

Chill the cookie dough in the fridge for at least 1-2 hours before proceeding to the next step.

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line 2 large baking sheets with parchment/baking paper.

Use a 1-tablespoon measuring spoon to scoop out a portion of the cookie dough and roll it between your palms to shape it into a ball.

Roll the cookie dough ball first in granulated sugar and then in powdered/icing sugar until it's fully coated.

Repeat with the rest of the cookie dough, you should get 24 cookies in total.

Place the cookie dough balls on the lined baking sheets, at least 1½-2 inches (4-5cm) apart.

Bake one baking sheet at a time at 350ºF (180ºC) for 8-11 minutes or until the cookies have risen and expanded into little rounded mounds with cracks in their sugar coating.

Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.