In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon and ginger. Set aside.

In another large bowl, beat sunflower oil and sugar together for 2 minutes.

Add the molasses and almond milk to the oil/sugar mixture. Continue to mix for 1 minute.

Add the dry ingredients about 1/3 at a time until a stiff dough is formed.

Make the dough into a disk shape, wrap it in cling film, and refrigerate for 2 hours, or overnight.

Preheat oven to 180 Degrees C.

Line a baking sheet with greaseproof paper.

Using an ice cream scoop or approximately ½ to ¾ tablespoon of dough, roll the dough into balls of equal size and slightly flatten them into a disk shape. Place onto the baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes.

Let cool completely before enjoying!

Recipe from Wendy Irene, One Green Planet.