Ginger Snaps

1 cup butter or earth balance
1 cup raw sugar
8 Tbsp. molasses
1 tsp cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. baking soda
1 ¼ cup tapioca starch flour
1 cup millet flour
1 cup potato starch flour

Beat butter, molasses and sugar together. Mix dry ingredients and add to wet ingredients. Drop by spoonfuls onto greased cookie sheet and flatten with fork.
Bake at 350°F for 8-10 minutes.