Gingersnap biscuits

For 24:

2 1/2  cups rolled oats

1/2 cup coconut sugar
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. fine grain sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup 80 ml coconut oil
1/3 cup 80 ml brown rice syrup or barley malt
2 Tbsp. water
1 tsp. vanilla extract

Directions:
1. Preheat oven to 175°C.

2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside.

3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine.

4. Add wet ingredients to dry ingredients and fold to combine. 

5. Spoon out dough into balls onto a lined baking sheet – only six per tray. They REALLY spread. Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack.

Beware rainy days! Get them airtight as soon as they're cool.