Ginger Snaps
Ingredients:
4 cups oat flour
4 cups brown rice flour
4 teaspoons baking soda
4 teaspoons ground ginger
2 teaspoons cinnamon
2 teaspoons ground cloves
2 eggs
1/2 cup safflower oil
1 cup molasses
2 cups water
1.) Preheat oven to 350o F.
2.) Combine all ingredients and mix until combined. Drop onto parchment-lined cookie sheet. (Cookies will not flatten out, so push down if you want a flatter cookie)
3.) Bake for 18-22 minutes or until edges are a golden brown. Cool and store in a loosely covered container.