Preheat the oven to 350°F and line 2 large sheet pans with parchment paper

To a large bowl, add the oats, white rice flour, cinnamon, baking soda and salt and stir well

Pour molasses syrup and cashew butter over the dry ingredients and stir until it all comes together into a very sticky batter

Drop about 2 tbsp onto the sheet

Space them out enough, they will spread

With damp fingers, press the cookies down and form a round shape

Bake on the center rack for 12 minutes

Let them cool off

For the icing add the powdered sugar and milk to a small bowl and whisk until completely smooth

It should become thick and white

Ice the cookies quickly as it does start to dry out fairly quickly

Add the icing to a baggie, cut a small tip off the corner and drizzle it on.