- 1 cup sorghum flour
- 1 cup tapioca starch
- ¼ cup PROGRESSIVE GRASS FED WHEY + COLLAGEN & MCT™ Vanilla
- ¼ cup hazelnut flour
- 1 cup organic light brown sugar
- 1 ½ tsp. ground ginger
- 1 tsp. organic ground cinnamon
- ¼ ground nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. fine sea salt
- 1 ¼ tsp. xanthan gum
- 1 tsp. baking soda
- ½ cup shortening or butter (can use vegan butter or shortening)
- ¼ cup unsulphured molasses
- 4 tbsp. milk
Preheat oven to 350 degrees. Whisk together dry ingredients in a large mixing bowl. Cut in butter (or shortening) and molasses. Mixture will be dry and crumbly.
Add in milk 1 tbsp. at a time until you get a good consistency (it shouldn’t be too sticky; it should hold together when you pinch it and feel like cookie dough).
Divide dough in half, wrap in plastic wrap and refrigerate for next batch.
Using a rolling pin, roll out the dough until it is even and approximately ¼ inch thick.
Use cookie cutters to cut dough. Using a butter knife, remove excess dough from around the shapes and roll up to reuse.
Bake for 6–10 minutes, depending on desired firmness. Once cooled, transfer to wire rack to cool. Decorate or frost with icing if desired.
Makes 3–4 dozen cookies, depending on size of individual shapes.