Ginger Snap Cookies

January 17, 2013 • Author: Ruff Haus

 

 

Ginger Snaps

 

2 cups of oat flour

2 cups of brown rice flour

2tsp baking soda

2tsp of ground ginger

1tsp cinnamon

1tsp ground cloves

1 egg

¼ cup safflower oil

½ cup molasses (blacksrap or regular)

½ cup water

 

Preheat oven to 350. Combine all ingredients together and mix thoroughly. Spoon mixture out with a table spoon and drop onto ungreased cookie sheet. These cookies will not rise or flatten, so if you want a flatter cookie press down before baking.

 

Bake 18-22 minutes oruntil edges are golden brown. Let cool completely on a wire rack. Store at room temperature in a loosely covered container.

 

Why Ginger?

Besides having a smell that instantly transforms a house into a home, ginger is a tasty and nutritious spice. It is especially beneficial for stomach upset!

 

Thanks to Bubba Roses Biscuit Company for this yummy recipe!



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