One of Bogey and Koele’s favorite bedtime snacks….
Ginger Snaps
2 c. oat flour
2 c. brown rice flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground cloves
1 egg
1/4 c safflower oil
1/2 molasses (blackstrap or regular)
1/2 cup water
******
Preheat oven to 350*. Combine all ingredients together and mix thoroughly. Spoon mixture out with a tablespoon and drop onto an ungreased cookie sheet. These cookies will not rise or flatten so if you want a flatter cookie, press the cookies down before baking with the bottom of a glass, or roll your rolling pin over the top of the tray. Bake 18-22 minutes or until edges are golden brown. Let them cook completely on a wire rack. Store at room temperature in a loosely covered container. Makes 3-4 dozen, depending on the size of your cookie scoop.
______________________________________