15 MIN
10 MIN
25 MIN
6-8
INGREDIENTS
- 1 cup sorghum flour
- 1 cup tapioca starch
- ¼ cup 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
INSTRUCTIONS
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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.
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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).
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Divide dough in half, wrap in plastic wrap and refrigerate for next batch.
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Using a rolling pin, roll out the dough until it is even and approximately ¼ inch thick.
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Use cookie cutters to cut dough. Using a butter knife, remove excess dough from around the shapes and roll up to reuse.
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Bake for 6–10 minutes, depending on desired firmness. Once cooled, transfer to wire rack to cool. Decorate or frost with icing if desired.
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Makes 3–4 dozen cookies, depending on size of individual shapes.
