Oatmeal Ginger Snap Cookies

Ingredients

  • 1 1/2 cups Splendor Garden Organic Gluten Free Quick Rolled Oats
  • 1/4 cup Splendor Garden Organic Gluten Free Whole Oat Flour
  • 1 1/2 tsp Splendor Garden Organic Ginger Snap Spice
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup maple syrup
  • 2 tbsp molasses

Instructions

Preheat oven to 350℉.  Take all the dry ingredients and pour into a large mix bowl and stir well. Add the vanilla, molasses, and syrup to the dry ingredients and mix well.

Take a large spoon or ice cream scoop to create small mounds of batter and place them on a cookie sheet, lined with parchment paper. Gently press each mound until flattened into the shape of a cookie. Place in oven and bake for 15 minutes or until golden brown.  Remove from oven and let cool for about 10 minutes before removing from the cookie sheet.

Enjoy!