I've been making lots of snacks with rice flour for my son, who's allergic to wheat. I came up with this recipe because I wanted to make a simple recipe that my kid could eat every day.

There's no need to sift the dry ingredients as the recipe uses rice flour, which is less prone to clumping compared to wheat flour.
Add 2 tablespoons of kinako (roasted soy bean flour) to change them up with extra flavor. You could also try them with ground sesame seeds. The baking time can vary depending on your oven, so adjust as necessary.
Recipe by usaco3.