Preheat oven to 350˚F. Line baking trays with silpat mats.
Combine all the dry ingredients in a large bowl.
In a smaller bowl, lightly whisk together water, molasses, oil and milk.
Pour milk mixture into the bowl with the dry ingredients and mix with a wooden spoon or spatula until just combined.
Using a medium ice-cream scoop, portion cookie dough and place onto lined baking trays. Gently flatten cookies before baking. I used a medium scone cutter to give them a round shape. I also used a pastry brush to brush the dough with a little almond milk before baking.
Bake for 20-25 minutes or until lightly browned. Remove from oven and allow to cool on tray, placed on a cooling rack.
Enjoy for breakfast or as a mid-afternoon snack with tea. Your brain will thank you!