One of Suriyah's specialties :). These are very good, nice and chewy. And this kind of cookie fits the season right now, even though we make them throughout the year.
Molasses Cookies (Gluten, Dairy and Corn-free)
Adapted from Got Milk? The Cookie Book
1/2 cup oil
1/4 cup dark molasses
1 teaspoon vanilla extract, (optional)
2 teaspoons baking soda
2 cups rice flour
1 cup sugar
1. Preheat oven to 375F. Grease a cookie sheet.
2. Combine all ingredients; beat well. Spread on a cookie sheet (you may also make cookies - form balls and place on the baking sheets about 2 inches apart).
3. Bake for about 15 minutes, or until the center appears cooked. Let cool on the baking sheet for a couple minutes, then transfer to wire racks to cool completely (if they're not gone by then!). Store in an airtight container or freeze for up to 2 weeks.
She usually makes these into bars - it's easier that way and they seem to come out chewier, too.